Sea Bream with Orange Salt Crust, a recipe not only delicious, but also makes a great impression at Christmas. It is preferable to buy a large fish because there is less waste, and the meat is more substantial. However, with smaller breams, you can make single portions. Once cleaned, I distribute it on plates, so my guests don’t get their hands dirty. This way, the table will certainly be cleaner. If you have a trusted fishmonger, ask to have the bream gutted but not scaled, because the skin will serve as better protection. Cooking in a salt crust is excellent because it keeps all the flavors and aromas of the food unaltered.
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Here are some fish-based recipes you can prepare for Christmas:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs sea bream
- 2.64 lbs salt
- 4 egg whites
- 2 cloves garlic
- 2 tbsps chopped aromatic herbs
- 2 oranges zest and juice
- 1 tbsp pink peppercorns
Tools
- 1 Baking Tray
- 1 parchment paper
- 1 Teaspoon
- 1 Bowl
- 1 Citrus Juicer
How to Prepare Sea Bream with Orange Salt Crust
To prepare Sea Bream with Orange Salt Crust, organize your workspace with all ingredients pre-measured.
This way, everything will be at hand and your work will be simpler and faster.
Remove the entrails from the sea bream, but do not scale it as you will need its more resistant skin.
Wash it under running water and pat it dry with paper towels.
Finely chop the aromatic herbs and place them in a small bowl.
Place two garlic cloves in the fish’s belly, along with a sprinkle of black pepper.
Then add a pinch of aromatic herbs, the zest of half an orange cut into thin strips.
If you can’t do this with a knife, I recommend a Lemon Zester.
Mix in a large bowl, the salt with the egg whites, the remaining herbs, and the grated zest of one and a half oranges.
Line a baking tray or dish with parchment paper.
Spread a thin layer of the salt mixture on it: the size of the sea bream.
Place it on top, and cover it with the remaining salt mixture, pressing it down with a spoon or even your hands.
If you want to create a sort of scales as decoration, do it with a teaspoon, drawing them on the salt crust gently.
Bake in a preheated oven at 356°F, and cook for about 40 minutes, or until the crust is golden.
A quarter of an hour before turning it off, slightly crush a tablespoon of pink peppercorns, and place them on top of the sea bream.
Finally, when cooked, break the crust, remove the skin, and arrange it on plates or a serving dish.
Serve immediately your Sea Bream with Orange Salt Crust, with an emulsion of orange juice and extra virgin olive oil.
Tips, Variations, and Storage
Once cooked, Sea Bream with Orange Salt Crust can certainly be stored in the fridge for a day.
Of course, when reheated, the fish will no longer have the same flavor.
However, if the product is fresh, you can freeze it to use when you wish.
Remember, however, that thawing must always be done slowly and strictly in the fridge.
Did you like my recipe Sea Bream with Orange Salt Crust? Follow me on Facebook Instagram and Pinterest to not miss any updates!
Did you like my recipe Sea Bream with Orange Salt Crust? Follow me on Facebook Instagram and Pinterest to not miss any updates!
