Salt roasted sea bass with fennel seeds
Fish baked in salt - simple, quick and effective dish. For inexplicable reason, I couldn't decide to prepare the fish in salt for a long time. The amount of salt terrified me, I was afraid it would fail and... it was a mistake! It turns out that this is one of the simpler dishes that has become a permanent feature of my kitchen.
It is enough to gut the fish before baking, there is no need to clean it of scales, because we will not eat the skin. We do not cut off the heads, fins, tails, we do not cut the skin (!). As a result, 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 lemons.
During baking, the salt dries up to form a hard crust, leaving all the moisture in the fish flesh. After breaking the crust, we can enjoy the juicy and tender 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 food grade non-iodized rock salt
2 - 3 proteins
2 - 3 tablespoons of fennel seeds
2 fish (I have sea bass) gutted, with head and tail
citrus peel (lime, lemon, orange)
1-2 tablespoons of water
1 lemon, peeled, scrubbed, sliced
fresh herbs - parsley, fennel, rosemary
2 tablespoons of olive oil
Mix salt with fennel seeds, grated citrus peel, slightly whipped egg white and water - the mass should resemble moist sand. Line the mold with baking paper.
We pour 1/3 of the salt mass and put the fish on it. Put fresh herbs and lemon slices inside the fish. Brush the fish lightly on top with olive oil. Sprinkle everything with the rest of the salt mass, leave the heads and tails uncovered. Tap gently.
Put 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. We take it off gently, clean it of the rest of the salt and serve it straight away.
Enjoy your meal!