SALT-CRUSTED SEA BREAM
Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes
Ingredients
- 4 sea bream, gutted but not scaled
- 2 lemons, thickly sliced
- 1 bunch dill
- 3 to 4 kg coarse salt
- 4 eggs, whites
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Place the lemon slices and dill sprigs in the belly of each fish.
- Mix the salt and egg whites in a bowl.
- On an ovenproof baking sheet, pour some of the coarse salt to make a bed on which to arrange the fish, 1 or 2 fish per baking sheet.
- Cover the fish with the salt, forming an even layer.
- Bake for 25 minutes. Then leave to rest for 10 minutes before gently breaking the salt crust. Remove the skin from the fish before serving.
