You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

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.

fish baked in salt

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.

Jamie Oliver suggests cooking this fish with sea salt, but I have tried cooking it both ways and the result is always excellent, so I think it is not worth overpaying for sea salt in this recipe.
Besides, I have tried cooking this fish without adding proteins to the salt - it did not affect the finished dish, so if you do not want to whip the proteins, you can skip this step.

salt for baking fish

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).

.
The main thing is to oil the fish well - then it won't be difficult to take out the cooked fish from under the crust.
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.

fish to bake

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.

dorada in 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.

salt crusted fish

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!

Related recipes
Very tasty cheesecakes

I'm a big fan of cheesecakes, so I'm constantly trying different recipes for them, and I share successful finds on the site. I have banana cheesecakes, pumpkin, and fried and baked. But for the past six months, I've completely stopped experimenting and cook always according to one recipe that a girl restaurateur I know shared with me. Cheesecakes turn out very tender, cottage cheese, lush and beautiful. And they are ready in one or two!

Milk porridge with rice and pumpkin

This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.

Rabbit baked with vegetables

Rabbit – meat is lean, dietary, and you don't want to spoil it «spoil» by hard roasting, fat, etc. So I always try to figure out how to cook rabbit with a minimum of intervention. Here is this recipe – a successful variation, moreover, requiring from you a minimum of effort, except to cut the carcass and cut vegetables. And the good thing about it is that you get both meat and a side dish to go with it.

Turkey boujenina in a multicooker

I love cooking in the multicooker: minimum effort, minimum fat, and the result is always delicious. This recipe is a quick and easy way to cook juicy and delicious meat. You can simply put it on a side dish, on sandwiches, add it to a salad, etc.

All of this recipe is easy and quick to prepare.

Categories
Publications
Popular ingredients
jelly veal pig ears egg mincemeat dick corn mushrooms flour lard condensed milk mayonnaise green onion cinnamon poppy cooked sausage blackcurrant sesame oil pumpkin mackerel semolina raspberry sugar berry juice milk powder lavender almond flour condensed milk cherry scallops parmesan pineapple spinach bacon cashew nuts oregano yogurt vanilla red fish funchose trout lentils corn grits waffles blackberry rabbit meat loaf cherries meat broccoli
Selections