Dorada a la Sal | Juicy Sea Bream in a Salt Crust

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Dorada a la Sal | Juicy Sea Bream in a Salt Crust

Name: Dorada a la Sal | Juicy Sea Bream in a Salt Crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Spanische Küche
Ingredients: 2 pcs whole sea bream; 1500 g coarse sea salt; 2 pcs eggs; 1 pc lemon; 20 g fresh rosemary; 20 g fresh thyme; 2 cloves garlic; 30 ml extra virgin olive oil

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45 min

Under an hour

Knuspr-Küche

Dorada a la Sal ist der gefeierte Klassiker der spanischen Küstenküche: Ganze Doraden werden in einem festen Mantel aus feuchtem Meersalz im Ofen sanft gegart. Durch die Salzkruste bleibt der Fisch unvergleichlich saftig, aromatisch und butterzart – ohne dabei versalzen zu sein. Veredelt mit frischem Rosmarin, Thymian, Knoblauch und feinstem Olivenöl!

Preparation method

Preparation

Preheat the oven to 200 °C top/bottom heat. Rinse the sea bream thoroughly under cold water and pat dry with paper towels. Stuff the cavity of each fish with fresh rosemary, thyme, lightly crushed garlic cloves, and a few thin slices of lemon.

Separate the eggs. In a large bowl, mix the egg whites with the coarse sea salt and about 50 ml of cold water until a slightly moist, moldable mixture forms that resembles wet sand.

Baking in a salt crust

Line a baking sheet with baking paper and spread about one third of the salt mixture onto it as a flat bed for the fish. Place the stuffed sea bream side by side on the bed of salt.

Chef's tip

Don't be afraid of too much salt: the skin and scales of the sea bream protect the tender flesh perfectly. During baking, the fish absorbs just the right amount of delicate seasoning and remains incomparably juicy.

A classic side dish pairing is Spanish wrinkled potatoes (Papas arrugadas) with a delicious dip, or a fresh summer salad with tomatoes and cucumber.