Citrus herb salt crusted fish
Cooking fish by baking it in a visually stunning salt crust provides an opportunity to infuse it with vibrant citrus flavors.
Tools
Ingredients
1,2 kg
slightly coarse or flaky sea salt
150 ml
water
2
limes
1
lemon
1
grapefruit
handful
dill
handful
fresh tarragon
1
chili pepper
1
whole fish (like snapper, seabags or dorade), gutted and scaled
Step by step
Add the salt to the bowl of a Stand Mixer fitted with the Pastry Beater. Zest the limes, lemon and grapefruit into the salt. Finely chop a handful of dill and add it to the salt as well. Pour in the water. Mix on speed 1 for at least 2 minutes. The mixed salt should have the consistency of wet sand. If needed, add a little more water.
Sprinkle a layer of salt onto a baking dish and place the fish on top. Slice up some citrus and place it inside the fish along with fresh tarragon and some slices of chili pepper. Cover the fish with the remaining salt and press it together firmly. The entire fish should be covered in a thick layer of salt.
Bake in a preheated oven at 200°C for 35 minutes. Use the back of a spoon to break the salt crust apart. Use a meat thermometer to make sure the inside of the fish has reached 65°C before you eat it.
Tip: If you use fine salt instead of coarse salt, replace the water with an equal amount of egg whites.