Unique salt crust fish recipe from the urban chef - BBC
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MrMome22 2 years ago
usually 180-200 C / 20-25 min for a 400-450gr whole fish. you can add in that salt some lemon and orange zest, a spring of rosemary or lemon-thyme, freshly ground black pepper...enjoy!
castorel 2 years ago
Sorry, was traveling. Yes you may cook any fish this way. It has to a whole fish, with the scales works best
lunakaramari 2 years ago
Do you think i would be able to cook salmon in salt crust?
Elsaa14jb 2 years ago
Tried this and didn't really like it. The salt crust works well to keep the fish moist and tender. It was salty but not nearly salty as I though it would be. Using whole fish, you have to deal with lots of bones which was a pain. The sauce sucked. It's salty and bitter and just didn't taste good. Huge waste of salt. Won't be making this again.
xerxes2695 2 years ago
by the way preserved lemons? Another salt packed thing I cold rinse very very well!
lunakaramari 2 years ago
This a traditional way of baking fish in my country. Spain. The crust works best when you add egg whites, its more dramatic when you leave head and tail out of the salt pack. 5 lbs fish- 5 to 6 lbs of salt. I use kosher salt for best results a3 to 4 egg whites. It depends on the egg's size. The fish out the oven will be moist and very naturally flavored.I would worry more about the capers being salty than (I always give those a cold rinse) I would worry about the fish ;)
Chef J
lunakaramari 2 years ago 2
Looks realy good, but he didn't say how long the wish was going to be in the oven for, and what temperature it had to be.
MrMome22 2 years ago
Enjoy the acrolein with the fried butter -
And, seriously, what a waste of salt. That's like a year's supply
istotatora84 3 years ago
interesting concept using maldon , such decadence
tash2dance 3 years ago