Salt-Baked Fish with Egg White

Huevo San Juan®
The method of cooking fish in salt, covering it with egg white and salt, is a very ancient way of preparing food. The egg white and salt give a unique flavor to the dish, where the fish does not become salty; on the contrary, it acquires a rich flavor with the right touch of salt.
Reviewed by Editorial Team of Kiwilimón
4.5
|
2 comentarios
35
Favorites
Collections
Planner
Grocery List
Ingredients
2
Servings
  • 50 grams San Juan® egg whites
  • 350 grams fish, Whole
  • 5 grams garlic
  • 5 grams parsley
  • 5 grams fresh cilantro
  • 5 grams basil
  • 5 grams thyme
  • 5 grams pepper
  • 500 grams sea ​​salt
  • 500 grams salt, Refined
  • 50 milliliters water
  • 40 grams white button mushrooms
  • 7 grams guajillo chile
  • 10 grams garlic
Preparation
15 mins
15 mins
Low
  • Preheat the oven to 200° C.
  • Wash the fish inside and out.
  • Stuff the fish with the herbs and garlic.
  • Beat the San Juan® Egg Whites with water and mix in the salt until you have a uniform mixture. (Make sure it is not too watery).
  • Place a non-stick mat in a larger tray than the fish, add a layer of salt about 1 cm thick.
  • Place the fish on the mixture and cover it with the remaining salt mixture, making sure to cover it completely.
  • Bake for 15 minutes or until the salt crust is firm and golden, being careful not to overcook it.
  • Sauté garlic and chili in oil, add quartered mushrooms and sauté until cooked, season with salt and pepper, remove and set aside.
  • Break the crust and discard it, clean the remaining salt with a kitchen brush.
  • Remove the fish and plate it, serve with the garlic mushrooms, orange slices, and supremes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by