This delicate fish in a salt crust is not only for self-confident (cooks)

Created: 12/20/2022, 10:00 am

By: Sandra Keck

A fish in a salt crust makes quite an impression.

You can find the recipe here.

© Simply Tasty

For cooks in love.

Simply Tasty

can also be fancy!

Today we have a very special recipe for you: Fish in a salt crust is a traditional dish and is more commonly known from fine dining.

Whole fish (usually dorade, trout or sea bass) are completely covered in a

and then baked.

What is all this for?

This cooking method keeps the fish

,

and wonderfully

as it stews in its own juice.

But who eats a whole fish 🐟?

Since deboning and filleting is not for everyone, we have developed a simple variant with salmon fillet for you.

Don't worry - the salmon won't be oversalted, I promise!

Add a quick béarnaise sauce and the feasting can begin.

That's how it's done:

You need these ingredients:

• Fish in salt crust:

• 2 kg coarse sea salt

• 2 egg whites

• 1 bunch of parsley

• 1 lemon

• 1 kg salmon fillet with skin (or other fish)

• Quick Béarnaise Sauce:

• 2 egg yolks

• 1 tsp mustard

• 1 tbsp crème fraîche 

• 1 tbsp white wine vinegar

• 1 tsp salt

• 0.5 tsp cayenne pepper 

• 170g butter, melted

• 1 teaspoon dried chervil 

• 1 tsp tarragon, dried

The preparation is easier than you might think:

• For the salt-crusted fish:

  Mix the sea salt and egg white well.

  Form a bed of salt about 1 cm high, the size of the fish, on a baking sheet lined with baking paper.

  Scatter the parsley and lemon slices on top.

  Lay the fish flat, skin side up, and cover with the remaining salt so it's completely coated.

  Press the salt crust down well with your hands. 

• Bake in a preheated oven at 170°C for about 45 minutes.

• For the quick béarnaise sauce:

  Place the egg yolk, mustard, crème fraîche, white wine vinegar, salt and cayenne pepper in a tall container.

  Mix the ingredients well with a blender.

  Then slowly add the melted butter while continuing to mix.

  Stir until all the butter is used and the sauce thickens.

  Finally stir in the chervil and tarragon.

• Take the salmon out of the oven and pound the salt crust all over with a knife, carefully loosen and lift off.

  Remove the fish skin, remove the fish fillets and serve with Béarnaise sauce and boiled potatoes.

• Sooo good!

A juicy piece of salmon is hidden under the crust.

You can find the recipe for salt-crusted fish at Simply Tasty.

© Simply Tasty

Fish isn't really your thing?

Believe us, you'll make a big impression with this simple onion roast beef.

Or just do it and cook this mega turkey dinner from the tin for you and your loved ones.

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