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Salt fish

20 mins
30 mins
Low
70
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If you no longer think of how to prepare the fish, this recipe is going to enchant you. Fish in salt is a fun way to cook fish, where you only need a whole fish, salt and egg whites.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 1.5 kilos fish, Ask your fishmonger to remove only the scales and entrails.
  • 1 bouquet fresh parsley
  • 4 egg whites
  • 1 kilo table salt
  • 1 kilo sea ​​salt
  • white peppers

Preparation

Season the fish with salt and pepper. Enter where the viscera of the fish were found.
In a bowl, add table salt and the egg whites, stir well until the salt is absorbed into all the white.
Pour the sea salt into the bottom of a pan where you are going to cook the fish.
Place the fish on the sea salt, cover it perfectly with the mixture of salt and egg white, do not leave parts uncovered.
Put the refractory in the previously preheated oven and cook it at 180 degrees for 30 minutes.
Once the thirty minutes are up, remove the fish from the oven.
With a knife, break the corners of the crust that formed the salt, in order to remove it from the fish.
Remove the skin from the fish, it is usually very salty. Use a fork to serve, try to do it delicately.

PRESENTATION

Serve it in the container where you cooked it. Just remove the layer of salt and the skin so you can eat it.

TIPS

Accompany it with a fresh vegetable salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
41.1
kcal
2.06%
Carbohydrate, by difference
0
g
0%
Protein
8.6
g
17.2%
Total lipid (fat)
0.7
g
1.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (3)
Isabel Galina e Ibarra
29/10/2019 16:29:25
Me gustara hacerlo con gusto
Sergio Alberto Benîtez
09/07/2017 18:53:37
Es una excelente manera de mantener el sabor del pescado
Javier Mora
08/05/2016 11:43:00
A través de iOS Me gustaría saber si alguien que ya lo haya preparado sabe que tan salado sabe con esta prepracion?

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