User Manual

Fish 49
Sea bream in a herby salt crust [Index: ]
MCRC00901938_BO_Doraden_i_Kraeuter_Salz_Krusie-034_F39MCRC00908639_SE_Doraden_i_Kraeuter_Salz_Krusie-021MCRC00900646_NF_Doraden_i_Kraeuter_Salz_Krusie-011_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish
For 4 servings
Universal pan
FISH:
2 sea bream, approx. 400 g each
2-3 tbsp lemon juice
CRUST:
2.5-3 kg coarse sea salt
50 g chilli salt
30 g fresh lemon thyme
2 sprigs rosemary
Per serving
158 kcal, 1 g carbs, 2 g fat, 35 g protein, 0 BU
PREPARATION
1. Remove the sea bream, rinse briefly under cold water and pat dry with kitchen towel. Drizzle the
inside and outside with lemon juice.
2. Mix the sea salt well with the chilli salt.
3. Rinse the herbs and shake dry. Pluck the leaves from the lemon thyme and add to the salt.
4. Sprinkle a layer of the salt mixture appropriate to the size of the fish over the universal pan.
5. Place the sea bream on top, add a sprig of rosemary to each fish and cover the tops and sides
with the remaining salt. Moisten the surface with water, and cook the fish as indicated.
Oven setting:
Top/bottom heating
180 °C
Cooking time: 40-50 minutes
Compact oven setting:
Top/bottom heating
180 °C
Cooking time: 40-50 minutes
Tip:
The sea bream is also called
gilthead sea bream, and belongs to the perch
family.
This fish is excellent for frying and grilling.
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