Sea bass baked in salt

Sea bass baked in salt, simple and good, with a tasty side dish made from potatoes with lemon and mushrooms. You will know already that cooking salt is a natural cooking, carried out in high-temperature furnace, about 200 degrees: fish cooked in a kind of natural oven, created by salt, that releases steam. The meats, who do not lose fluids, remain soft and juicy. The cooking time varies depending on the weight of the fish (30 minutes per kilo of fish) and you can use either the salt is table salt, These may simply be mixed with a little water and then placed on the fish in order to cover it completely. The sea bass in salt is a healthy dish, good, without added fat and easy to prepare: if the fish is fresh, its taste is already perfect, but it can illuminate and enhance with a contour to make the bass in salt a complete and elegant dish. I think a rich accompaniment as that of potatoes and porcini mushrooms is perfect for making salted sea bass the perfect dish for your Christmas menu. Is, in summer, when it is time tomato and basil, try my bream in salt with tomato and basil vinaigrette. Have a good day!

SEA BASS IN SALT, WITH POTATOES AND MUSHROOMS (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR FISH:
  • a bass from about 1 kilogram (gutted and with scales)
  • 1,5 kilos of salt (big or up, I used fine salt)
  • CONTOUR:
  • 4 yellow potatoes, bakery
  • porcini mushrooms, to taste
  • a clove of garlic
  • extra virgin olive oil, to taste
  • parsley, to taste
  • organic lemon juice
  • salt and pepper, to taste

PROCEEDINGS


Sea bass baked in salt, with potatoes and mushrooms

To prepare sea bass in salt, You need to preheat the oven to 200 degrees static.

Wash and dry carefully sea bass. Line a baking sheet with parchment paper.

Place in a bowl with salt, pour half a glass of water and mix with your hands: you have to get a slightly wet salt, a bit 'like the sand, you can compact around the fish. Place at the bottom of the baking dish on a bed of salt, compacting it with the tip of your fingers. Arrange the fish and cover with the rest of the salt, taking care to put one layer a bit 'more often on the tail, that being thin bake before. Compacting the salt around the fish, as you see in the picture, and cook for 30 minutes. Remember that salt fish cook about 30 minutes per kilo of fish, so if your bass weighing more than a pound must calculate accordingly the cooking time.

While the salt baked sea bass, prepare the outline. Peel the potatoes and clean the mushrooms eliminating the extreme part of the stem and any excess soil. Wash the potatoes and cut into wedges. Finely chop the parsley. Fry in a pan the garlic (flatten slightly using the blade of a knife plate) in extra virgin olive oil, Then add the potatoes, salt and pepper. Fry the potatoes until golden brown, then cover and cook until potatoes are tender. Set aside the potatoes and, in the same Pan (if necessary, add a little oil), jump over high heat porcini mushrooms cut into pieces. When the mushrooms are browned add some’ salt and pepper, potatoes, chopped parsley and lemon juice. Cook for a minute or two and set aside.

When the salted sea bass will be ready, remove the crust of salt engraving it with a sharp knife, then remove the skin of the fish with the scales (thanks to the steaming will not have problems, the skin will come off by itself) and cut the fillets. Serve the fillets of sea bass in salt with the side dish of potatoes and mushrooms with lemon and good appetite!

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3 comments

elisabetta corbetta 16 December 2018 at 09:12

Very good I tried to cook it
A big kiss

Reply
Antonio 15 December 2018 at 08:28

hello Alda, I love the salted fish (sea ​​bream and sea bass not) but do not understand the “sprinkle with a little water….”. Why? And if the salt bath, nn cola off the fish? Hello and thank you. Antonio

Reply
Ada Parisi 15 December 2018 at 12:23

Hello Antonio. The salt gets wet with 2 or 3 tablespoons of water no more, so that then compact it is easier on the fish. In practice, the presence of water causes in baking to form a compact crust and also, evaporation of the water creates atmosphere almost steam which makes the softer meat. Do not worry it does not leak anything. You must obtain a consistency like that of damp sand. Dear greetings, ADA

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