Salt-crusted sea bream is a dramatic Turkish cooking technique in which cleaned fish is encased in a thick layer of salt bound with egg white, baked, and then cracked open at the table. Getting the thickness of the salt crust and the baking time exactly right is the only way for the fish to steam through without drying out.
Have the sea bream scaled and gutted, pat dry thoroughly, and place bay leaves and lemon slices inside the cavity.
Knead the coarse salt with the egg white until you get a mixture like damp sand.
Spread a thin layer of the salt mixture on a baking tray and place the fish on top, then completely cover them with the remaining mixture, pressing firmly.
Bake in an oven preheated to 220°C for 30 minutes, until the salt crust hardens and turns lightly golden.
At the table, tap the salt crust with the back of a knife to crack it, lift it off, and fillet the fish to serve.
Make sure the fish is fully cooked before cracking the salt crust; cracking it too early lets the steam escape and dries out the meat. Allergens: contains fish, egg.
Sea bass can also be used instead of sea bream in the salt crust, cooking in a similar time as long as the weight is comparable.
Admin DadaGastro · verified in test kitchen30 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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