Our trip to France exposed me to some marvelous foods, such as the spicy Moroccan olives and leek pie I mentioned previously. But it also taught me about different cooking methods. Thus I learned how to bake a salt-crusted fish whole.
I’ll admit I was hesitant at first–the idea seemed a little unappetizing. But I put my skepticism aside and forged ahead in the interest of trying something new.
So what is a salt crust, and how does it work? It’s a mixture of salt crystals and egg whites. You completely surround the fish—or chicken or beef—with the salt mixture, creating a hard crust that traps moisture. This effectively steams the meat, making it tender and moist.
To prepare the salt-crusted dorade, first have the fish cleaned (scales and fins removed) and gutted. You can do this yourself, but it saves time to leave this messy task to the fishmonger (and it’s a complimentary service). In France, we forgot to have the fish gutted, and having performed this operation myself, I can say the fishmonger route is preferable.
Once the fish has been cleaned, fill the body cavity with lemon slices and rosemary.
Dorade with Lemon Slices on a Layer of Salt Crust
Close-Up of the Lemon-and-Rosemary-Stuffed Fish
Next, spoon the salt mixture over the fish, making sure to cover it completely.
Covering the Dorade with Salt Crust
Salt-Crusted Dorade, Ready to Go in the Oven
Once the salt-crusted dorade has been cooked, remove it from the oven, then allow to rest for 10 minutes. Carefully scrape the salt crust off the fish, then peel the skin. Gently remove the filets, and serve with lemon slices and olive oil.
Cooked, Salt-Crusted Dorade
Moist Dorade Filet
What a Spoiled Kitty!
We had our neighbors over when we re-created this meal, and they brought their cats, which we spoiled with fish.
Below is the full menu from the dinner we prepared in Noyon, France:
Mâche** and Carrot Salad with a Dijon Mustard vinaigrette
French Mussels in White Wine Broth
Salt-Crusted Dorade
An assortment of meats and cheeses, including prosciutto, cured ham with parsley, foie gras, gouda, and Camembert
Several baguettes
* A sweet wine that has been aged with cognac
** Also known as “lamb’s lettuce.” It grows in small clumps and has a nice texture, but can be extremely hard to find in the U.S. Try Whole Foods, where they apparently stock it sometimes.
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Salt-Crusted Dorade
Print recipe
| Serves | 4 |
| Region | French |
| Website | Adapted from Less is Morbier |
Ingredients
- 2 (1 pound) whole dorade, sometimes called sea bass or sea brim (cleaned and gutted, with the scales and fins removed)
- 4 Sprigs rosemary
- 2 lemons (1 cut in 1/4 in slices, the other reserved)
- 4 Pounds kosher salt
- 12 egg whites
- 1/2 cup water
- olive oil
- salt and pepper
Note
Use a meat thermometer to test doneness. The original recipe said to cook the fish for 15 minutes, but mine took much longer to reach the correct temperature. You want your fish to be at 135-140 degrees when you remove it from the oven. It will continue to cook some while it rests.
Directions
| Step 1 | |
| Preheat oven to 375 degrees. Line two baking sheets with parchment paper. | |
| Step 2 | |
| In a large bowl, whisk together egg whites, salt and 1/2 cup water. Spread 1/4 of the salt over each sheet, creating a rectangle that is just larger than the fish. | |
| Step 3 | |
| Gently fill the fish with rosemary and lemon slices. Lay the fish on top of the salt beds. Cover the fish with the remaining salt mixture, enclosing it completely in the salt crust. | |
| Step 4 | |
| Bake the fish until the salt is golden brown and the fish is at an internal temperature of 135 - 140 degrees about 25 minutes. | |
| Step 5 | |
| Remove the fish from the oven and let it rest for 10 minutes. Break the salt crust, and carefully scrape it off the fish. The skin will easily peel from the fish. Gently remove the filets and serve with lemon slices and olive oil. | |
