This quirky cooking technique has been used by the Mediterraneans for many years, with good reason. Crack through the bronzed salt crystals to reveal a moreish, moist, flavourful roasted fish…
Whether using your Primo, Mezzo or Vento, the results are the same. This technique gently steams and roasts the fish, whilst the layer of salt locks in moisture and doesn’t leave a salty taste.
To Serves 2-4 (depending on portion size)
1x 3 pound Sea Bass, alternatively use Tuna or Salmon
3 1/2 pounds of sea salt
5 large egg whites, beaten until peaky
5 cloves of Garlic with skins on
2 sprigs of Thyme, using leaves only
30g of Butter
1 tablespoon of olive oil
Wood Fired Oven:
Light your oven and bring it up to optimum temperature, once the oven is saturated with heat, let it fall to roasting temperature, see cooking techniques guide. Maintain the oven at around 220 degrees Celsius.
Leaving the skin on the garlic cloves, pan fry them in olive oil for between 1-2 minutes per side. Peel and dice. Melt 30g of butter in a pan, strip 2 sprigs of thyme adding the leaves to the butter, simmer on a low heat and add diced garlic, ensuring it doesn’t brown. Squeeze lemon juice into the mixture.
To make the salt crust, mix your salt with with the egg whites to form a thick paste. Place a 1/2 inch thick base of salt onto your baking dish. Place your fish on top, spooning in your butter mixture. Follow by covering the fish with another 1/2 inch of salt mixture, ensuring the fish is covered evenly, don’t worry about covering the tail.
Place in the oven for around 30 minutes, or until crust is hard and golden. To check if the fish is done, break through the salt layer and test the fish easily comes from the bone, if not, re-cover and place in the oven for a few more minutes.
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