Salt-crusted Seabass is one of the most popular ways of cooking Seabass; it’s easy to do and delicious! You only need a few ingredients, however, it is key to have fish of the right size and great quality. Don’t be scared of adding too much salt on top, won’t be salty! Fish grasps only the needed amount of salt and the crusted cover prevents the los flavor and water loss.
Aquanaria Seabass is a big size Atlantic Seabass, chosen by the greatest Chefs for their menus. Now thanks to our online store, it’s also available to everyone!
SALT-CRUSTED SEABASS’ TIPS AND TRICKS
Cooking salt-crusted Seabass in the oven is quite simple. Nevertheless, with these tips and tricks, your recipe will turn out outstanding. First is preparation: it must be whole (with or without scales) and clean, and it’s better if is not cut open from head to tail. It’s also key to choose the right salt, among all the kinds there are available. The most desirable one is coarse sea salt.
In order to make the salt more manageable and it adheres correctly to the fish, mix it with egg whites in stiff peaks, as we explain in the instructions.
If you want to know when it’s fully cooked, do not cover the tail with salt and it’ll be fully cooked once you pull the tail and it detaches easily.
To correctly remove the salt once cooked, the trick is: once covered with salt, make a dent surrounding the fish body – be careful not to break it. This way, once out of the oven, you only need to put the knife through the dent and the salt crust will come out in one piece.
INSTRUCTIONS
- Preheat oven, no fan, above and below to 200ºC
- Whisp egg whites to stiff peaks.
- Stuff Seabass with herbs and spices.
- In bowl, add salt, egg whites and 1 glass of water. Mix carefully.
- Put mixture as bed, place Seabass on top and cover completely.
- Make dent surrounding fish entirely, so that salt crust can be easily removed once cooked.
- Bake for 30 min approximately.
PRESENTATION
Once out of the oven, carefully break the salt crust, open the fish and place on plate with chosen garnish.
