Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

Fish in a salt crust


Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best way to ensure that the fish is cooked to perfection.
105,4173.9/5 for 20 ratings
Grade this recipe:

Last modified on: January 29th 2012

For 1 fish, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart to finish
38 min.30 min.1 hour 8 min.
Keeping:
Should be eaten right away, less good if reheated.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 8 min.
Fish in a salt crust : Photo of step #1
Prepare your whole fish (cleaned by the fishmonger, but no need to remove scales): wash the inside thoroughly to remove any traces of blood.

It is better to use a whole fish, but if this is not the case, as in the photos, you will see how to allow for this later.

Stage 2 - 3 min.
Fish in a salt crust : Photo of step #2
Dry the inside of the fish with absorbent paper and fill the cavity with thin slices of lemon and the herbs of your choice (parsley, thyme, bay, etc.). Pepper, but do not salt.

Stage 3 - 1 min.
Fish in a salt crust : Photo of step #3
Close the fish well over the stuffing.

Preheat the oven to 180°C (360°F).

Stage 4 - 3 min.
Fish in a salt crust : Photo of step #4
Spread an even layer of coarse salt ½ cm ( ¼ inch) a little larger all round than the fish on a baking sheet.

If you are using Guérande sea salt, this is easy to work as it is very slightly damp. But if you are using ordinary white coarse salt, I advise you to humidify it a little with a glass of water.

Stage 5 - 1 min.
Fish in a salt crust : Photo of step #5
Place the fish on the bed of salt.

If your fish no longer has its head, seal the end with a small piece of aluminum foil. It is important to do this, or your fish will be too salty.

Stage 6 - 1 min.
Fish in a salt crust : Photo of step #6
Insert the probe of the thermometer into the centre of the thickest part of the fish.

Stage 7 - 5 min.
Fish in a salt crust : Photo of step #7
Then cover the fish completely with more salt until you can no longer see it (apart from the tail).

Stage 8 - 30 min.
Fish in a salt crust : Photo of step #8
Bake in the oven until the thermometer reads 60°C (140°F), at which moment the fish will be perfectly cooked.

Heat the serving plates.

Stage 9 - 3 min.
Fish in a salt crust : Photo of step #9
Break open the salt crust...

Stage 10 - 3 min.
Fish in a salt crust : Photo of step #10
...and lift off the fish skin, which should be easy to remove now.

If possible, scrape off and discard the brown part, indicated by the arrow, which is not good to eat.

Stage 11 - 10 min.
Fish in a salt crust : Photo of step #11
Remove all the flesh (watch out for bones) and arrange on the serving plates beside the stuffing.

Serve immediately with just a squeeze of lemon juice, olive oil with herbs, or a more sophisticated sauce, such as a Béarnaise.

Remarks

The choice of fish is up to you, depending on what you can find at your fishmonger's. In the photos I am using line-caught sea bass. Almost any fish will work, but salmon and sea bream are particularly good.
If you do not have a thermometer, your can calculate the cooking time by the weight of the fish: 1kg = 30 to 40 minutes cooking.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made

More recipes?

This recipe uses (among others)
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: Pickled gherkins, How to cook pasta properly, French bean salad with vinaigrette , How to prepare broccoli, How to prepare spinach, ... All
FishFish: You can check-out other recipes which use it, like for example: Seafood sauerkraut, Fish petals, vegetables julienne, and beurre blanc, Stock-pot fish , Pollack Parmentier, Warm autumn salad, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Lemon and lime cakes, Stewed plums, Salmon rillettes, Fresh fruit in sabayon, ... All
Herbs of your choiceHerbs of your choice: You can check-out other recipes which use it, like for example: Baked potoatoes with herb butter or cream , Avocado with gravlax, Mixed tomato salad, Lemony chicken and radish salad, Beetroot and cream cheese verrines, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-21)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page