Dorado (or other fish) cooked in a salt crust Recipe
Dorado (or other fish) cooked in a salt crust
Flavors of Portugal
Total time: less than 15 minutes
Preheat the oven to 260° C (500° F)
Cooking time: 30 minutes for a fish to feed 3-4
45 minutes for a fish to feed 5-6
Difficulty: Easy
Chef's Note

A recipe from the Fumas do Guincho restaurant on Portugal's Estoril Coast

This spectacular recipe is easy to prepare - perfect for inexperienced cooks who want to cook fish perfectly. The secret resides in the way the crust is broken. At the restaurant the fish is served with cauliflower gratin and market vegetables.

  1. Choose a good-sized fish such as a dorado or sea bass; clean and gut it, or have this done by your fishmonger; it's important to leave the skin on; 
  2. Line a rectangular baking dish with coarse salt;
  3. place the fish in lengthwise or diagonally so that it sits flat on the salt; 
  4. cover with coarse salt; moisten your hands and flatten the salt so that it adheres well to the fish;
  5. place into a very hot (260° C/500° F) preheated oven for 30 minutes for a fish to feed 3-4 or 45 minutes for a fish to serve 5-6.

Serving - Breaking the salt crust  

  • Bring the dish to the table;
  • Using a large-bladed knife, first remove all the salt around the fish and place it in a separate bowl; 
  • Break the salt crust off in pieces, sliding the knife blade under the skin so as to remove it with the crust; it's easier to work on one section at at a time;
  • Remove the fillets;
  • Remove the backbone; remove the other fillets, leaving the skin on the salt;
  • Check to be sure there are no bones; 
  • Serve hot, either plain or with tartar or hollandaise sauce.
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