Photograph of the finished Branzino al sale

Italy · Cá vược nướng bọc muối

Branzino al sale

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barramundi Barramundi 1.8 kg
  • Photograph of Coarse salt Coarse salt 2.4 kg
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Rosemary leaves Rosemary leaves 48 g
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Parsley Parsley 100 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Mix coarse salt with whipped egg whites until the salt mixture becomes cohesive.
  2. 2 Egg whites act as a binding agent; dry salt cannot form a solid shell.
  3. 3 Stuff the fish's belly with rosemary and lemon slices without scaling it.
  4. 4 Leaving the fish scales intact is essential, as the scales prevent salt from penetrating the flesh, making the fish too salty to eat.
  5. 5 Cover the entire fish with a 1.5 cm thick layer of salt, then bake at 220 degrees for 30 minutes.
  6. 6 Crush the salt right at the table, then peel the fish and drizzle with olive oil and parsley.

With an appliance

  • Air fryer 48 min

    Replace step 5: lightly spray oil onto the salt coating, use a steam cooker at 235 degrees for 20 minutes, and flip the entire fish package after 10 minutes; the fish cooks quickly, larger fish must be halved, but the salt coating remains intact.

Start cooking