Sea bream in celery salt crust, a healthy, light, colorful, and very tasty recipe. A dish rich in flavors, but prepared with very few ingredients, salt and celery leaves. The fish cooked in salt crust has ancient origins, enhances its flavor, and makes it tasty but light, also because there is no need to add any type of fat to the cooking.
The crunchy crust made of coarse salt, fine salt, celery leaves, and egg whites encases the sea bream, which will have a delicate melt-in-your-mouth cooking. Simple to prepare, delicious, and truly beautiful to look at. If desired, other fish can be used besides sea bream, such as sea bass, dentex, or white seabream. Perfect for a light lunch or dinner. Try it!
Here below are more fish recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 251.09 (Kcal)
- Carbohydrates 3.14 (g) of which sugars 2.65 (g)
- Proteins 42.34 (g)
- Fat 7.65 (g) of which saturated 2.24 (g)of which unsaturated 5.45 (g)
- Fibers 0.67 (g)
- Sodium 125,998.89 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for sea bream in salt crust
- 1 kg coarse salt
- 1 sea bream (cleaned)
- 4 cups celery (leaves)
- 2 egg whites
- 1 lemon
- 2 cups fine salt
Tools
- Chopper Ariete 438, Vintage Chopper, Ice Crusher, 2 speeds, 4 Stainless Steel Blades, 600 ml, 400 W, Beige
- Baking pan Pentole Agnelli COAL49/340 Rectangular Baking Pan in 3003 Aluminum Alloy with Rim, Silver, 40 x 30 cm, 1 Piece
- Parchment paper Cuki Parchment Paper in sheets 33 x 38 cm – 25 sheets – 1 pack
Steps for sea bream in salt crust
Start by putting the coarse salt with celery leaves in the chopper. In a bowl, place the obtained mixture, add the fine salt and egg white, mix everything until you get a homogeneous mixture
Take care of the sea bream, already cleaned, stuff it inside with lemon slices. Place the salt on the base of the baking sheet, lined with parchment paper, add the stuffed sea bream. Cover it with celery salt, following the shape of the fish. Leave the eye part uncovered so you can see the cooking (when the eye is white, the fish is cooked). Bake at 350°F for 35 minutes, remove, crack the salt crust, remove the skin and bones, and get the fillets. Serve immediately
