Bass/Bream Baked in a Salt Crust

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Bass/Bream Baked in a Salt Crust

Post by Ev on Wed Sep 05, 2012 5:05 pm

There's a Bertie in there!

[img][/img]

Ingredients for a 2lb fish:

5 egg whites
750g table salt

Descale the fish, gut it, rinse in cold water and dry. Put lemon and herbs inside the fish.

Use an electric whisk to firm up the egg whites, mix in the salt, put a layer of the mix on the baking tray and place the fish on top. Cover the fish with the rest of the mix - there must be no holes! I used an old baking tray but on a decent tray this can look reet posh.

Put it in the oven at 180 for 35-40 minutes. The mix firms up to provide an air tight seal and the fish cooks in its own juices. When cooked the mix has a firm texture and is browned.



[img][/img]


Carefully remove the top to reveal the fish. Do not push any soft mix into the flesh otherwise the fish will be all salty.

[img][/img]
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Ev

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Re: Bass/Bream Baked in a Salt Crust

Post by jules.barlow on Wed Sep 05, 2012 7:07 pm

interesting method of cooking a fish there mate. never heard of it before but think i may pass this on to her indoors as an alternative method. just got to catch one to try it Rolling Eyes

i take it the fish doesn't absorb too much of the salty flavouring Question
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jules.barlow

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Re: Bass/Bream Baked in a Salt Crust

Post by Ev on Wed Sep 05, 2012 10:29 pm

It does't absorb the salt but you need to make sure none of the case gets mixed in with the flesh. My wife didn't like the fish like this but I loved it. It's one of those things you just have to try for yourself.
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Ev

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Location : Dorchester

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