Fish in Salt Recipe
Salt mixed with whipped egg whites is a cooking method. In this way, it is usually possible to cook whole fish or chicken. Thanks to the salt you prepared as a layer, you will not believe how an accurate sea bass is cooked entirely in its water and healthily.
Go to the cooking process without even thinking for a moment that the fish may be too salty and see the difference.
Ingredients for Fish in Salt Recipe
2 kilograms of sea bass
1 teaspoon of black pepper
1/2 teaspoon coriander seeds
1 medium lemon
1 bay leaf
1/4 bunch of parsley
800 grams of fine salt
3 egg whites (to be whipped with 1 teaspoon of salt)
The Key to the Fish in Salt Recipe
Choose to use a sea bass that is at least 1.5 kilograms, preferably in season. Small fish and cultured fish are not very suitable for making fish in salt. Give your fisherman a tip to make fish in salt to not remove scales and damage the skin during the cleaning process. On the whole, the remaining skin, which is not scratched, will protect the fish like a shield and will be cooked in its water in salt. Whisking the egg whites with a little salt will increase their consistency. You can add some vegetable seasoning to the salt mixture according to desire. Do not salt the inside of the fish separately, do not add salt to the fish inside while coating it.
Cooking Suggestion of Fish in Salt Recipe
To add flavor to the inside of the fish, you can add the dry and fresh spices you desire and remove them during service.
How to Make Fish in Salt Recipe?
Put the egg whites in a deep bowl. Make sure that the egg yolks are not even a bit mixed with the whites.
With the addition of salt, whisk the egg whites with a mixer until they get a dark and firm consistency.
When the egg whites thickened, add salt gradually and mix with a spatula. The magic mixture that will cook the fish in its juices is ready.
After washing the whole fish, drain the water and dry the inside and outside thoroughly with a paper towel.
Cover the base of the baking tray with greaseproof paper. Take a small amount of the salt mixture you have prepared on oily paper. Spread the salt to the size of the fish.
Place the whole fish on a thin layer of salt. Place the washed and dried parsley, bay leaf, black pepper, coriander seeds, and thinly sliced lemon slices inside.
Cover the fish with the remaining salt mixture by pressing firmly with your hand so that there is no gap. The salt layer should be thick. The fish should lie under a hill of salt.
After placing the lemon slices on it, bake in a preheated 200-degree oven for 40-45 minutes.
When the cooking time is over, the salt layer should have turned a light color and hardened. Break the shell of fish you have taken from the oven by tapping lightly with the help of a meat beat on the knife. Thus, remove the salt layer that covers the fish in one piece.
Separate the pieces of salt left on the top and sides. Take the white meat of the fish, whose skin is removed, cooked in its juice, to the serving plates with the help of a spoon. Share the fish you have cooked without sacrificing its health and taste with your loved ones.