Fish in a salt crust from Chef Oliver Strubel Kurlander palais

Category: Fish dishes
Kitchen: german
Fish in a salt crust from Chef Oliver Strubel Kurlander palais

Ingredients

Fish 1.5 - 2 kg
Salt 2 Kg
chicken proteins 6 pcs
Greens, garlic, spices

Cooking method

  • Dresden. Where the most delicious dishes are served - of course, in the palace, in the Kurland Palace Kurlander palais. “The interiors of the dining room of the Courland Palace were not restored. Walls with remnants of ancient stucco molding should remind how fragile the world in which we live is. The stones remember a lot, from the tumultuous meetings of the society to combat the sobriety of Augustus the Strong, to the hospital where soldiers wounded in the war with Napoleon were treated. And, it seems that the food here is spiced with the spirit of history. "
  • Recipe from Chef Oliver Strubel.
  • Fish in a salt crust from Chef Oliver Strubel Kurlander palaisThe recipe is for a huge perch. I didn't find such a perch, so I just took pink salmon.
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisWe don’t count the scales, put greens and garlic in the abdomen.
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisMix salt and protein
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisHere's a wet salt turned out
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisPut some of the salt on a baking sheet, fish on the salt.
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisTop all the fish with salt, put in a preheated oven to 185 degrees for 30 minutes, no more, otherwise it will be dry
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisWe take out and call for help from our spouse, I myself could not break the crust. She is very hard.
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisWe slowly remove the top, the fish is very juicy.
    Fish in a salt crust from Chef Oliver Strubel Kurlander palaisWe also take out neatly
  • Fish in a salt crust from Chef Oliver Strubel Kurlander palais
  • preparing a side dish and bon appetit to everyone


Irina Dolars
A fish was born from "sea foam"
I would pinch off a piece
Giraffe
What does protein give?
eye
I think it plays the role of a binder, collecting salt in a crust, which prevents moisture evaporation
olgea
Thank you girls for your interest in the recipe. The crust is so dense and hard that the liquid does not evaporate through it at all. I used to make fish just in salt, without protein, but in this version it is much juicier and faster. I like it.
Ludmil_a
Olya, thanks for the recipe. I have long wanted to make fish in salt. Now I will definitely try!
olgea
Luda try it, I liked the recipe, and if you take a fatter fish, then it will be a fairy tale.
Thank you.

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