Dorade in Salt Crust

For the dorade in salt crust, preheat the oven to 200 degrees. Knead the salt with the egg white, flour and 4 tablespoons of water to a crumbly mass.

Rinse the fish and pat dry, stuff with lemon, garlic and the herbs. Put about a third of the salt mixture on a baking tray lined with baking paper, place the fish on top and cover with remaining salt.

Cook in the oven for about 30 minutes. After cooking, open the salt crust all around at the bottom, lift the lid off the salt-crusted fish whole if possible so that not too much salt crumbles off.

Remove the skin from the salt-crusted fish. Remove fillets and serve with garnishes.

Preparation Tip:

The best accompaniment to the gilthead in salt crust is, for example, Mediterranean vegetables and rosemary potatoes.

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