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Sea Bass in Salt Crust | Lubina a la sal
(0)
50 min
Under an hour
Knuspr-Küche
Spanischer Edelfisch perfekt zelebriert: Wolfsbarsch im Ganzen, schonend in einer aromatischen Meersalzkruste gebacken. Dadurch bleibt das Fleisch unvergleichlich saftig, zart und nimmt die feinen Aromen von Zitrone, Knoblauch und Thymian auf. Ein echtes Highlight der iberischen Küstenküche!
Ingredients
Preparation method
Preparation & Filling
Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the sea bass under cold water and pat dry with paper towels. Wash the lemon in hot water and cut into thin slices. Lightly crush the garlic cloves.
Stuff the cavity of the sea bass with lemon slices, crushed garlic cloves, and fresh thyme sprigs. Do not salt the outside of the fish, as the sea salt from the crust provides the ideal seasoning.
Salt Crust & Baking
Put the sea salt in a large bowl and mix with the egg whites and about 50 ml of water until a slightly damp, moldable mixture forms (similar to wet sand).
Chef's tip
Doneness test: Before cracking open, insert a metal skewer through the salt crust down to the backbone. If the tip feels hot after 5 seconds, the fish is cooked perfectly.
Side dish tip: Canary wrinkled potatoes (Papas arrugadas) with mojo sauce or a fresh Mediterranean salad with tomatoes and cucumbers make a great side dish.
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