Fish Baked En Croute De Sel (Fish Baked In A Salt Crust)
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
58
Spice
41
Sweetness
51
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Salt2 sprigs
Cilantro (fresh, or more to taste)2 sprigs
Parsley (fresh, or more to taste)2 sprigs
Dill (fresh, or more to taste)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with aluminum foil
3
Spread 1/4 to 1/2 pound of salt on the aluminum foil in the approximate shape of the fish
4
Lay bay leaves on top of the salt
5
Place fish on top
6
Stuff fish cavity with cilantro, parsley, and dill
7
Pack down remaining salt firmly over fish, leaving head and tail exposed
8
Bake in the preheated oven until salt crust is golden, about 30 minutes
9
Take fish out of oven
10
Carefully crack open the salt crust; remove top
11
Peel skin off the fish to expose flesh
12
Lift the top fillet off the bones using a fish knife or spatula
13
Remove bones in one piece by lifting from the tail and pulling upwards toward the head
14
Lift the bottom fillet out with the knife or spatula