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Dorada a la sal is one of Spain's simplest and most impressive preparations: a whole gilt-head bream completely encased in a thick dome of coarse sea salt mixed with egg whites, then baked until the salt sets into a hard white crust that traps all the fish's natural juices inside. When the crust is cracked open at the table with a mallet, a cloud of fragrant steam escapes revealing perfectly cooked, extraordinarily moist fish that is never salty because the salt crust seals rather than penetrates. The technique is ancient along Spain's Mediterranean coast, and the whole baked fish emerges as pure and elemental as the sea itself. Only a wedge of lemon and a thread of extra virgin olive oil are needed.
Prep
10 min
Cook
30 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
225 kcal
For 4 serving(s)
Per serving
Preheat oven to 220 degrees C (430 degrees F).
Mix coarse sea salt with lightly beaten egg whites until the mixture resembles damp sand and holds together when squeezed.
Spread a 1.5 cm layer of the salt mixture on a baking tray; place the whole, cleaned (but unscaled) bream on top.
Pack the remaining salt mixture firmly over the fish to cover it completely in an even dome, sealing every gap.
Bake for 25-30 minutes; the crust should be golden and completely hardened.
Bring to the table and crack the crust open with the back of a heavy spoon or a small mallet, revealing the whole fish inside.
Carefully peel back the skin, drizzle with extra virgin olive oil and a squeeze of lemon, and serve the flesh lifted from the bone at the table.
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