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DORADA BAKED IN A SALT CRUST
Preparation time: 15 mins
Cooking time: 30 minutes for 3-4 fish
45 minutes for 5-6 fish
Oven 260° C (500° F)
1 x fish per person
2 x bags of coarse sea salt.
1.Choose a good-sized Dorada, clean and gut it, or have this done by your fishmonger; it's important to leave the skin on.
2.Line a rectangular baking dish with tin foil, then line this with the coarse sea salt.
3.Place the fish in lengthwise or diagonally so that it sits flat on the salt.
4.Cover with more coarse salt so that the fish is totally covered. Moisten your hands and flatten the salt so that it adheres well to the fish.
5.Place into a very hot (260° C/500° F) preheated oven for 30 mins for 3 -4 fish or 45 minutes for 5-6 fish.
Serving - Breaking the salt crust.
1. Bring the dish to the side of the sink and place a plastic bag or bin liner in the sink.
2. Using a large-bladed knife carefully remove all the salt from around the fish and place it in the bags in the sink.
3. Place the fish on a platter and serve either whole or as filets.
4. Serve hot, either plain or with tartar or hollandaise sauce. With a selection of vegetables, salad and lemon wedges.
Preparation time: 15 mins
Cooking time: 30 minutes for 3-4 fish
45 minutes for 5-6 fish
Oven 260° C (500° F)
1 x fish per person
2 x bags of coarse sea salt.
1.Choose a good-sized Dorada, clean and gut it, or have this done by your fishmonger; it's important to leave the skin on.
2.Line a rectangular baking dish with tin foil, then line this with the coarse sea salt.
3.Place the fish in lengthwise or diagonally so that it sits flat on the salt.
4.Cover with more coarse salt so that the fish is totally covered. Moisten your hands and flatten the salt so that it adheres well to the fish.
5.Place into a very hot (260° C/500° F) preheated oven for 30 mins for 3 -4 fish or 45 minutes for 5-6 fish.
Serving - Breaking the salt crust.
1. Bring the dish to the side of the sink and place a plastic bag or bin liner in the sink.
2. Using a large-bladed knife carefully remove all the salt from around the fish and place it in the bags in the sink.
3. Place the fish on a platter and serve either whole or as filets.
4. Serve hot, either plain or with tartar or hollandaise sauce. With a selection of vegetables, salad and lemon wedges.
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