Easy recipe, whole fish baked in a salt crust with herbs
A very simple recipe for an outstanding result. “Pesce al sale” is a very popular recipe in Italy, one of the standard options you’ll be offered at a restaurant when you ask for fish. It’s healthy, low-fat and beyond easy: all you need is a lot of salt and the right herbs. Despite its name, it does not result in heavily salted dishes at all: covering raw food in coarse salt prior to cooking will simply allow for the forming of a thick crust that preserves the natural flavor and moistness of the fish flesh. Not to mention that it makes for a spectacular presentation that will leave a lasting impression on your guests.
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Ingredients for 3-4 servings
1 Sea Bream or Branzino of approx. 2 lb.
2 lb of Aromatized Sea Salt Solana nin with Dalmatian Spices (1 additional lb per lb of fish)
1 bunch of parsley
Preheat the oven at 425°F
Prepare the fish by removing the entrails and fins; do not scale it and leave the head and tail intact. Wash it with cold water and dry it.
Stuff the cavity of the fish with sliced lemon and minced parsley.
On an ovenproof dish lay a ½ inch of coarse salt. Place the fish on the layer of salt and cover it completely with the remaining salt. Sprinkle with water.
Bake for 30 minutes. Remove from the oven and let it rest for 10 minutes, then gently rap the crust with a spoon or spatula; crack the crust, then lift it while making sure the fish is left intact.
Place it on a dish and remove the remaining salt grains; gently peel off the skin and scale the fish. Remove the fillets and serve immediately on warm plates, while paying attention that no salt grains are left on the flesh.
That’s the trickiest part of the recipe and something you have to practice and that will come with experience. There is no real recipe for that …
Add a dribble of Kalios extra-virgin olive oil and enjoy with stewed vegetables, steamed potatoes, or rice and, if you like the recipe, try it also to make a perfect roast-beef or chicken.Yum