Jamie Oliver's salt-crusted fish.
Baking fish on salt is a simple but very effective way of cooking it. The salt forms a thick and hard crust that makes the fish very juicy and flavorful. A minimum of time and effort, but as a result you will get one of the tastiest fish dishes you have ever tasted. You can bake any non-bony fish - dorada, sea bass, salmon, trout, mullet or sunfish. The recipe is from Jamie Oliver's book.
Composition:
- egg white - 2 pcs.
- coarse rock salt - 2-4 kg
- dorada (500 gr. each) - 2 pcs.
- olive oil
- a bunch of fresh rosemary, thyme or parsley
Cooking:
Gut the dorada (or any other fish) and remove the gills, but do not remove the scales and do not make any incisions on the gutted carcass, otherwise the fish will be over-salted. Dry the fish with a towel.
Beat the whites into a strong foam and mix with salt, adding a few tablespoons of water to make the salt moist.
Place half of the salt on a baking tray and spread in a 1 cm layer.
Rub the fish with olive oil, put bunches of herbs in the cut (do not put too much rosemary, so that it does not block the flavor of the fish).
I tried to cook this fish with different greens and in the end I stopped on parsley - it's delicious, almost neutral and doesn't overpower the flavor of the fish itself.
Place the fish on a baking tray with salt.
Cover the fish completely with the remaining salt, tamping it down lightly. If you don't have enough salt, the head and tail of the fish can be left out "sealed" in the salt.
Place a baking tray in a preheated 200 degree oven. Bake small fish (weighing about 500 g) for 20 minutes, large fish (1-1,5 kg) - 30-40 minutes.
Take the ready fish out of the oven and let it stand: small fish - 2-5 minutes, large fish - 10-15 minutes.
Before serving, break the salt crust, sweep off all the salt from the fish, and remove the herbs.
When using, remove the skin together with scales.
Fish cooked in this way is better served with a simple salad, stewed or steamed vegetables.
Bon appetit!
