A light and at the same time tasty preparation. Here's how to make the crust with salt (to be flavored with herbs and spices) but not only
Cooking the crusted fish it is one of the best ways to get a tasty preparation without adding fats that weigh down the dish and modify the natural taste of the meat. With the cooking of the fish in crust, in fact, the flavors of the fish itself are exploited which do not evaporate, keeping the fish soft.
What it takes to prepare the fish in a crust
The most widespread method for preparing fish in crust is to cover the fish completely with a salt-based preparation. For this preparation you will need – in addition to the whole fish that you have chosen – half a kilo of coarse salt, water, an egg white and then, according to what you like best, some fragrant herbs like lavender, parsley or rosemary, of the spices like curry and turmeric, citrus peel.
A shell for the fish
These ingredients will be used to flavor the salt, which will then have to serve as a fish crust. Then place the coarse salt in a bowl, add the aromas, half a glass of water and egg white. Mix well until you get a composed homogeneous for your crust.
Preparation of fish in a salt crust
Spread the preparation on the greaseproof paper, place the fish on the dough, then cover the top of the fish and put it in oven. Bake at 200 ° for about 20 minutes, at least until one has been formed crust crunchy and golden around the fish.
The most interesting and imaginative recipes for crusted fish
A classic can be prepared with the salt crust branzino, one sea bass delicate, a sea bream in a citrus salt crust. In this case, serve the fish still wrapped in its scenographic shell, but then break the crust to taste it.
The fish crust can also be obtained in other imaginative ways. Try this slice of swordfish with pumpkin seed crust or the tuna in sesame and pistachio crust. Again, this one herb bream in puff pastry crust or in sunflower seed crust, the brioche-crusted salmon or the cod in a pistachio crust and the perch in corn crust and Tropea onions.