Bosch 8 Series, Recipes

Page: 67 / 236

Fish | 65
Sea bream in a herby salt crust
[Index: ]
MCRC00901938_BO_Doraden_i_Kraeuter_Salz_Krusie-034_F39MCRC00908639_SE_Doraden_i_Kraeuter_Salz_Krusie-021MCRC00900646_NF_Doraden_i_Kraeuter_Salz_Krusie-011_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish
Ingredients
| For 4 servings
Universal pan
Fish:
2 sea bream, approx. 400 g each
2-3 tbsp lemon juice
Crust:
2.5-3 kg coarse sea salt
50 g chilli salt
30 g fresh lemon thyme
2 sprigs rosemary
Per serving
158 kcal, 1 g carbs, 2 g fat, 35 g protein, 0 BU
Preparation
1 |
Remove the sea bream, rinse briefly under
cold water and pat dry with kitchen towel. Drizzle
the inside and outside with lemon juice.
2 |
Mix the sea salt well with the chilli salt.
3 |
Rinse the herbs and shake dry. Pluck the
leaves from the lemon thyme and add to the salt.
4 |
Sprinkle a layer of the salt mixture appropriate
to the size of the fish over the universal pan.
5 |
Place the sea bream on top, add a sprig of
rosemary to each fish and cover the tops and
sides with the remaining salt. Moisten the surface
with water, and cook the fish as indicated.
Universal pan, level 2Top/bottom heating falseTemperature180 °C180Duration40-50 minutes40
Setting procedure:
Tip:
The sea bream is also called gilthead sea bream,
and belongs to the perch family.
This fish is excellent for frying and grilling.
Universal pan, level 2
Top/bottom heating
180 °C
Cooking time:
40-50 minutes