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Salted Sea Bream Recipe

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Salted Sea Bream Recipe
SERVES HOW MANY
for 2 person
PREPARATION TIME
15 minutes
COOKING TIME
15 minutes

Here comes a perfect recipe to do justice to the fish season and to cook beautiful sea sea bream with an unusual, oil-free recipe; sea bream in salt.

In this recipe where we use rock salt, we fill the fish with fragrant herbs and place them on a bed of flavored salt. We cover them with plenty of salt and put them in the oven. It is a legendary flavor cooked entirely in its own oil.

We literally double or triple its flavor with the seasonal salad and garlic aioli sauce on the side. When you bring a tray filled with salt to the table, break the salt with a knife and take out the deliciously cooked, juicy sea bream, you will be amazed for a while. It's hard to describe how delicious it is. Best try it. Bon appetit.

 
Ingredients for Salted Sea Bream Recipe
  • 2 sea bream (cleaned)
  • 3 kilograms of rock salt
  • 3 eggs _
  • 3 tablespoons fennel seeds
  • 2 lemon zests
  • 1 handful of thyme
  • 1 handful of parsley
  • 2-3 spring onions

For aioli sauce:

  • 3 cloves of garlic
  • 1 pinch of saffron
  • 1 pinch of salt
  • 100 ml. olive oil

How to Make Salted Sea Bream Recipe?

  • Put the salt in a deep bowl. Break an egg on top, sprinkle fennel seeds and add lemon zest. Mix well and set aside.
  • The belly of the fish; Top with fresh thyme, parsley and spring onions. Spread 1/3 of the salt you prepared on the tray, completely covering the bottom of the tray and leaving a layer of approximately 1 cm.
  • Place the stuffed fish on top and cover the fish well with the remaining salt. There will be tiny salt hills on the fish that will indicate their location.
  • Leave it to cook in a preheated oven at 245 degrees for about 15 minutes. While the fish is cooking, prepare the sauce.
  • Crush the garlic in a mortar until it is completely crushed, add the saffron and crush again, add the olive oil drop by drop and continue mixing until you obtain a smooth sauce. Your sauce is ready with the addition of a little salt.
  • Remove the fish from the oven and leave the tray aside to cool for about 10 minutes. The salt in the tray will have hardened like a stone. With the tip of a knife, gently press the knuckles of the salt hill where the fish are visible and break the salt without damaging the fish.
  • The salt will float off the fish in the form of a mold. Completely clean the fish from salt, if necessary, remove the remaining salt particles with a kitchen brush and place it on a serving plate.
  • Serve hot with aioli sauce and seasonal salad on the side.