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Suzanne Crozier – Fish baked in salt

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Suzanne Crozier – Fish baked in salt

Suzanne Crozier – Fish baked in salt

Tyd: 50 min

Bedien: 4 porsies



1kg  Salt

± 25ml  Water

1 Dorada or Bream (about 1,2kg, cleaned through the gills)

Few sprigs of fresh Parsley

2 Lemon Slices

250ml  Flour



1   Preheat oven to 180°CMix the salt and flour in a bowl and make a well in the centre. Pour in the water to make a thick paste. Set mixture aside.

2. Push the lemon and parsley into the gill cavity. Use paper towels to wipe fish dry. Cover the fish with salt paste, using your hands. (It is not necessary to scale the fish before you add the paste, but do take care not to cut yourself). Place in a roasting pan, making sure the fish is completely covered.

3. Roast fish in the oven for 30 minutes. Remove from the oven and crack the crust. As you pull the crust back, it should bring the skin with it. Fillet the fish and serve at once.

Sit bestanddele by:

Tartare Sauce

400ml mayonnaise

4 small gherkins, finely chopped

3 spring onions, finely chopped

2 hardboiled eggs, finely chopped

20ml capers, finely chopped

5ml dried tarragon

4ml dried mustard

7ml lemon juice

6ml sugar

20ml parsley, finely choppedSalt and black pepper

Bedien met:

Ensure all ingredients are finely chopped.  Mix with mayonnaise.  Season with salt and pepper

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