Sea bass in salt crust
Rated 3.2 stars by 6 users
category
Potato roaster
portions
2
The method is simple and effective: In a salt crust, fish cooks gently in its own juices and remains wonderfully juicy. The salt prevents the fish from drying out. However, the salt crust is only suitable for whole fish, ot for fish fillets. The skin prevents the fish from tasting too salty.
Ingredients
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1 ready-to-cook whole sea bass (cleaned and gutted)
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2 sprigs of rosemary
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1 lemon
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3 eggs (size M)
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Dry-rub spice mix (e.g. one teaspoon each of fennel seeds, paprika powder, cumin, chilli flakes, coriander seeds, black and red peppercorns)
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550 g fine sea salt
preparation
To cook the fish in the potato roaster, you need a bed of embers. To do this, light a fire and let it burn down.
Rinse the ready-to-cook fish inside and out under running water and pat dry well.
Rub the abdominal cavity of the perch with the spice mixture and stuff with three or more lemon slices and the rosemary sprigs. Spread some of the spice mixture on the skin too.
Separate the eggs and place the egg whites in a mixing bowl. Add the salt and mix with a whisk to form a creamy mixture.
Pour a third of the salt and egg mixture into the Petromax potato roaster and place the sea bass inside. Then spread the rest of the mixture over the fish. The perch should be completely covered. Now close the lid, lock it and place the cast iron pan in the embers. With up to five hot coals or briquettes on the lid, the fish will also get top heat.
Remove the roasting tin from the fire after half an hour and leave to rest briefly. Carefully pierce the crust at the thickest point with a cooking thermometer. When the fish has a core temperature of 65 degrees Celsius, it is cooked. Now carefully tap off the salt coating and lift the fish out. Remove the skin, as it is too salty to eat.
Potatoes from the fire taste good as a side dish.
Recipe note
Environmentally friendly side effect: outdoor cooks with cast iron cookware don't need aluminum foil.
Photo credits:
Dennis Werner
