Fish and seafood
In this striking Turkish-style preparation, cleaned sea bream is encased in a thick layer of salt mixed with egg white, baked and brought to the table to crack open. Getting the crust thickness and baking time right is the only way to let the fish steam without drying out.
Have the sea bream scaled and gutted, then dry them thoroughly. Put bay leaves and lemon slices inside the cavities.
Work the coarse salt and egg white together until the mixture resembles damp sand.
Spread a thin layer of salt on a baking pan and place the fish on it. Cover the fish completely with the remaining salt mixture, pressing firmly all around.
Bake in an oven preheated to 220°C / 430°F for 30 minutes, until the salt crust is firm and lightly colored.
Bring the baked fish to the table and tap the salt crust with the back of a knife to break it. Lift away the crust, separate the fish into fillets and serve.
Make sure the fish is fully cooked before breaking the salt crust. Breaking it too early releases the steam and dries out the flesh. Allergens: contains fish and eggs.
30 dakikalık fırın süresi bende yetmedi, tuz kabuğunu kırdığımda balığın ortası hâlâ hafif diriydi; 10 dakika daha fırında bıraktım ve o zaman tam piştiğinden emin oldum.
Tuz harcını yaklaşık yarım santim kalınlığında yaydım, ince kalan yerlerden tuz balığın etine sızdı ve yemek yenmeyecek kadar tuzlu oldu; bir dahaki sefere kabuğu en az 1 santim kalınlığında öreceğim.
Fırında 30 dakika değil 35 dakika pişirdim, çipuraların büyüklüğü biraz fazlaydı da ondandır sanırım; tuz kabuğu kırıldığında balık tam kıvamında, sulu ve dağılmadan çıktı, herkes lezzetine bayıldı.
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