Craving fish rich in taste but low in fat at the same time? And even better if the preparation doesn't take a lot of time and effort, right? So today I have a recipe with all the trimmings in store for you: fish in salt! It is an extremely simple cooking method, able to keep all the aromas and properties of the fish unaltered. Let's find out how sea bream in a salt crust is prepared!
Video of the Recipe
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Identity Card of the Recipe
- 89 KCal Calories per serving
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Ingrediants
- 1 clove or 1 teaspoon of garlic powder
- 120 g (3 medium) of egg white
- Untreated lemon juice
- 500 g of sea bream
- 1 sprig of parsley
- 1 sprig of rosemary
- About 800 g of salt
- A few sage leaves
- 1 teaspoon of thyme
Materials Needed
- Food cutting board
- Sharp knife
- Electric hand mixer
- Baking tray
- Mixer or herb knife
- Latex gloves (optional)
- Ice pick, hammer or meat tenderizer to break the salt crust
- Platter
Preparation
- First clean the fish: remove the fins and cut the belly to remove the entrails. Rinse the fish in running water.
- Beat the egg whites until stiff, adding a pinch of salt.
- Meanwhile, chop the mix of herbs with the mixer or with a knife.
- Fill the belly of the fish with a spoonful of aromatic herbs, also adding a few drops of lemon.
Did you know that
Lemon is an excellent seasoning for fish. However, it is not recommended to fill the belly of the fish with lemon slices to avoid the bitter aftertaste released by the peel. Instead, it is recommended to add a few drops of lemon juice.- Pour the salt into a large bowl, add the chopped remaining aromatic herbs and mix everything with the egg whites until stiff.
Why use stiff egg whites?
To prepare sea bream in salt it is customary to cover the fish with simple flavored coarse salt and wet the surface with a little water (avoiding the use of egg white instead).
The presence of egg white in the coating prevents cracking of the crust during cooking - almost inevitable using only salt and water - while maintaining the flavor and nutrients of the fish as much as possible. A crust prepared only with water and salt would tend to break during cooking. consequently the fish would remain drier and stringier.- Pour a part of the covering of salt and egg white into the bottom of the pan, then place the fish with the skin on it. Cover all the fish with the remaining mixture and bake in a hot oven (200 ° C) for 40 minutes. Cooking depends on the size and weight of the fish: the larger the fish, the longer the cooking must be.
- Remove the fish from the oven and break the salt crust with an ice pick or meat mallet. It is advisable to remove the fish from the crust immediately to prevent the food from absorbing too much salt.
- The fish is ready to be tasted.
Alice's comment - PersonalCooker
Here it is our beautiful fish in salt is ready to be served! A good method to cook fish to perfection without resorting to the use of exaggerated fats and seasonings!Nutritional values and Health Comment on the recipe
Fish in Salt is a highly protein dish (with a high biological value) with a rather variable lipid content; in the case of sea bream, fats are present in low quantities. The energy intake is therefore modest and the average portion is between 200-300g (180-270kcal).
