Bosch 8 Series Recipes page 67

Sea bream in a herby salt crust
M C R C 0 0 9 0 1 9 3 8 _ B O _ D o r a d e n _ i _ K r a e u t e r _ S a l z _ K r u s i e - 0 3 4 _ F 3 9 M C R C 0 0 9 0 8 6 3 9 _ S E _ D o r a d e n _ i _ K r a e u t e r _ S a l z _ K r u s i e - 0 2 1 M C R C 0 0 9 0 0 6 4 6 _ N F _ D o r a d e n _ i _ K r a e u t e r _ S a l z _ K r u s i e - 0 1 1 _ R Z 0 F i s h S a l t w a t e r f i s h P r e p a r a t i o n m e t h o d s R o a s t i n g R e c i p e c a t e g o r i e s F i s h
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.
f a l s e T e m p e r a t u r e 1 8 0 ° C 1 8 0 D u r a t i o n 4 0 - 5 0 m i n u t e s 4 0 U n i v e r s a l p a n , l e v e l 2 T o p / b o t t o m h e a t i n g
[ I n d e x : ]
Setting procedure:
Top/bottom heating
Universal pan, level 2
180 °C
Cooking time:
40-50 minutes
Tip:
The sea bream is also called gilthead sea bream,
and belongs to the perch family.
This fish is excellent for frying and grilling.
Fish | 65