Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sea bream in a rock salt crust š. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
(Do not touch the salt crust at this stage.) While the fish is cooking, heat a non-reactive frying pan until hot, add the butter and a drizzle of the olive oil. Place the fennel slices across the plate. Place both fillets of sea bream, skin-side up, onto the fennel.
Sea bream in a rock salt crust š is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Sea bream in a rock salt crust š is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook sea bream in a rock salt crust š using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sea bream in a rock salt crust š:
- Make ready 1 large sea bream
- Make ready 1.5 kg rock salt
- Get Half a lemon
- Prepare 2 cloves garlic unpeeled
- Get Fresh parsley
It looks difficult but Chef Ramsay shows you how easy it is. In the salt crust, the protein-rich fish not only remains beautifully juicy and aromatic, but is also cooked without any fat. In addition to colour, the vegetables bring a thick portion of vitamin C into In a large bowl, whisk together the eggs, flour, cornstarch and sea salt. Line a baking sheet with aluminum foil.
Instructions to make Sea bream in a rock salt crust š:
- Preheat oven to 180. Clean the fish and dry well. Stuff cavity with lemon, garlic and parsley
- In a baking tray, put a thin layer of salt. Put fish on top. Cover with the rest of the salt and compact it down using your hands.
- Bake for about 40 mins. Leave to rest for 10 minutes. The crust will be hard so break it carefully with a knife. Remove from salt onto a plate. Serve and enjoy š
Whole sea bream baked in a salt crust. Sea bass is of course as good to use, and you might want to experiment with the salt crust dough which some recipes advocate - but just dumping a whole lot of salt over a fish seems so much easier, it's a no brainer. Carnival in Venice: Beauty, Sea and Vanity. The secrets of Olive Harvest in Italy - How to fight the fly without chemicals. How to buy prosciutto from Norcia to help earthquake victims.
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