Salt-baked sea bass
“Salt-baked sea bass is a cooking technique originated from Huizhou, Guangdong, China. By wrapping the ingredients in salt and then baking them, the ingredients are cooked while It is salty and does not lose moisture, making it delicious, tender and juicy. Today, this ancient cooking technique from China has been introduced to France and has been introduced into traditional French cooking by chefs there. They not only use it. It is used to cook meat and even salt-baked vegetables. ”
Ingredients
Main Ingredients
1 seabass, 330 grams of sea salt, flour. 130 grams, 5 eggs
Accessories
2 bunches of dill, 3 sprigs of thyme, appropriate amount of black pepper, appropriate amount of olive oil
Recipe for salt-baked sea bass
1. Remove the scales, fins and internal organs of sea bass. If necessary, cut off the fish head. Beat one of the eggs and separate the whites and yolks of the remaining 4 eggs.
2. Apply freshly ground black pepper, dill, thyme, olive oil and other aromatic ingredients to the belly of the fish.
3. Mix sea salt and flour. Simply beat 4 egg whites with a fork, pour into the flour-sea salt mixture, and stir into a smooth batter. Let sit and wake up for 15 minutes. Preheat the oven to 180°C.
4. Roll out the risen batter into a pancake about 4mm thick, ensuring that the size can wrap the entire fish, and seal the opening with a little water or egg white. Wrap the fish thoroughly and brush with beaten egg wash.
5. Bake in the oven for 17-20 minutes, until the shell turns golden brown.
6. Crack open the shell, carefully remove the fish and serve on a plate.
Cooking Tips
1. The meat of fish is fine and firm. Baking with salt can well preserve the moisture of the fish. When you open the salt-baked shell, you can see It is also a pleasure to see the juice and steam burst out together. If you don’t want to use sea bass, you can substitute it with other fish with delicate flesh and no fishy smell.
2. The proportion of aromatic ingredients can be increased or decreased according to personal preference.
3. In this recipe, whole egg liquid is used to smear the dough, and egg yolk can also be used.
4. In order to prevent the dough from sticking to the workbench, you can also follow the method of salt-baked chicken. When rolling out the dough, place a piece of baking paper underneath, and then wrap it directly with the paper after rolling it out.
5. The salt-baked fish skin is too salty and difficult to eat. It is recommended to only eat the fish meat.