Seabas baked in salt with fennel seeds
Fish baked in salt - a simple, quick and effective dish. For an inexplicable reason, I could not decide to prepare fish in salt for a long time. I was terrified of the amount of salt, I was afraid that it wouldn't work and... it was a mistake! It turns out that it is one of the simplest dishes that has become a permanent fixture in my kitchen.
The fish before baking is enough to gut, there is no need to clean the scales, because we will not eat the skin. We do not cut heads, fins, tails, we do not cut the skin(!). Thanks to this, salt will not be able to get into the meat, and the inside of the fish will be protected by a bunch of herbs and lemon.
During baking, the salt dries out to form a hard crust, and all the moisture stays in the fish meat. After breaking the shell, we can enjoy juicy and delicate fish.
I used sea bass for my dish. Other fish are also suitable for baking in salt, e.g. salmon, sea trout, sea bream, trout or cod.
2 - 3 kg of non-iodized table salt
2 - 3 proteins
2 - 3 tbsp fennel seeds
2 pieces of fish (bass in my case) gutted, with head and tail
citrus zest (lime, lemon, orange)
1-2 tbsp water
1 lemon, scrubbed with peel, sliced
fresh herbs - parsley, fennel stalks, rosemary
2 tbsp olive oil
Mix salt with fennel seeds, grated citrus peel, slightly whipped egg whites and water - the mass should resemble damp sand. Line the mold with baking paper.
Sprinkle 1/3 of the salt mass and place the fish on it. Put fresh herbs and lemon slices inside the fish. Brush the fish lightly with olive oil. Sprinkle the whole thing with the rest of the salt mass, the heads and tails can be left uncovered. Pat gently.
Put the form with the fish in the oven preheated to 200°C for about 30 minutes.
After taking it out, hit the salt crust with a pestle in several places. Gently remove it, clean it of the rest of the salt and serve it immediately.