Sea bream dressed in salt with purple potato puree
Salt-Crusted Sea Bream with Purple Potato Purée - A Quick and Tasty Delicacy I present you a simple recipe with a remarkable culinary impact: salt-crusted sea bream, accompanied by a purple potato purée. This dish not only looks spectacular on the plate, but its taste is simply irresistible. It is a recipe that blends tradition with a modern twist, ideal for a festive dinner or a family meal. Let’s begin our culinary journey! Preparation Time - Preparation time: 15 minutes - Cooking time: 30-40 minutes - Total time: 55-55 minutes - Number of servings: 2 Ingredients - 2 sea bream (about 300-500g each) - 2 lemons - 1 small onion - Fresh thyme - 2 kg salt (sea salt or kosher salt) - 1 egg (optional) - 4 tablespoons flour (optional) - 4 tablespoons water - 1 kg purple potatoes - 25 g butter or cream (optional) - 50 ml milk - Nutmeg (to taste) - Salt (to taste) - Pepper (to taste) - 2 tablespoons olive oil - Rosemary (dried or fresh, to taste) - A few sprigs of parsley (for garnish) Recipe History The salt-crusted sea bream dish is an ancient technique used since time immemorial, allowing flavors to penetrate the fish while retaining its juiciness and tenderness. This method is not just a way to cook fish, but also an art, and the salt crust plays a crucial role in maintaining moisture and intensifying flavor. Step by Step 1. Preparing the Fish: - Wash the sea bream thoroughly under cold running water, cleaning it of any impurities. - Remove the fins with a sharp knife and dry the fish with a paper towel. - Do not scale the fish, as the scales protect the flesh during cooking. 2. Filling the Fish: - Slice the lemons and onion into thin rounds. - Fill the fish's belly with onion slices, a few sprigs of thyme, freshly ground pepper, and most importantly, lemon slices. These not only add flavor but also protect the flesh from the salt crust. 3. Preparing the Salt Crust: - In a baking tray lined with parchment paper, add a layer of salt (about 1-2 cm). - In a bowl, mix the remaining salt with an egg (if you choose to use it), 4 tablespoons of water, and 4 tablespoons of flour. You can omit the flour, but it will make the crust easier to break. - Obtain a homogeneous paste, similar to wet snow, and completely cover the fish with it, ensuring that nothing remains uncovered. 4. Baking: - Preheat the oven to 180°C and place the tray with the fish inside. - Bake for 30-40 minutes, depending on the size of the fish. When the crust turns golden and the aroma fills the kitchen, the fish is ready. 5. Serving the Fish: - Remove the tray from the oven and let it cool for a few minutes. - Break the salt crust with a knife and kitchen hammer. The fish fillet will easily detach, and you can place it on a plate or flake it into fillets. Preparing the Purple Potato Purée 1. Boiling the Potatoes: - Place the peeled purple potatoes in salted water and boil until soft. - Although some believe they should not be peeled before boiling, I recommend peeling them afterward for a finer purée. 2. Mashing the Potatoes: - Add the boiled potatoes to a food processor or a deep bowl. - Add salt, pepper, nutmeg, milk, cream, or butter, depending on your preferences. - Mash everything until you achieve a smooth and creamy texture. 3. Aromatic Sauce: - In a small bowl, mix the juice of 1/2 lemon with olive oil and rosemary. You can also add garlic if you enjoy its intense flavor. Serving Arrange the sea bream fillets on a platter, accompanied by the purple potato purée. Drizzle with the lemon and rosemary sauce for an extra burst of flavor. Garnish with a few sprigs of fresh parsley for a vibrant look. Practical Tips - Ensure the fish is fresh. It should smell like the sea, and its eyes should be clear. - Replace some of the salt with dried herbs to add a unique note to the crust. - You can experiment with different flavors in the potato purée by adding goat cheese or sautéed onions for a different taste. Frequently Asked Questions - Can I use another fish? Yes, the method works well with other types of fish, such as perch or trout. - How can I avoid drying out the fish? Make sure not to overbake it and check it at regular intervals. - Is this recipe suitable for diets? Sea bream is an excellent source of protein and omega-3 fatty acids, while the potato purée adds essential carbohydrates. Recommended Pairings This dish pairs perfectly with a dry white wine, such as Sauvignon Blanc, which will complement the delicate flavors of the fish. Additionally, a fresh green salad with citrus will add a note of freshness to the meal. Savor every bite of this delicacy and enjoy the culinary treat you created with your own hands! I look forward to hearing your impressions of this wonderful recipe!
Preparation
The fish is washed very well and cleaned inside. It is not scaled. The fins are cut off and the fish is dried with a paper towel. The lemon and onion are sliced into thin rounds. The fish is filled with slices of onion, parsley, thyme, pepper, and most importantly, slices of lemon, which will prevent the salt from penetrating the inside of the fish. The layer should not be too thick, so that the fish's belly can close by itself. A layer of salt is placed in a tray lined with baking paper and the fish is placed on top. The remaining salt is mixed with one egg (which can also be omitted, replacing it with more water), 4 tablespoons of water, and 4 tablespoons of flour (if used - I made it without flour and it was just as good, indeed the crust was harder just from salt), resulting in a paste similar to wet snow. The fish is covered with this paste so that nothing remains uncovered, and care is taken not to introduce salt into the belly. The fish is placed in the preheated oven (at least 15 minutes) at 180 degrees Celsius, for 30 to 40 minutes (depending on the size of the fish). When the crust is golden and the aroma in the kitchen is inviting, the fish is ready. The tray is removed and now comes the process of unwrapping. The crust is broken with a knife and hammer (kitchen type), the skin will come off easily, and the fish is placed on a plate or filleted to be served on a plate. While the dorado was in the oven, the potatoes were boiled in water with a little salt. Although there are many recipes that say not to peel these potatoes (the color comes from the skin), I advise you to peel them after boiling as the puree will be finer. The peeled potatoes are added to a food processor (or pot/bowl), spices (salt, pepper, nutmeg), milk, sour cream/butter (or even both) are added and mixed (mashed). The juice from 1/2 lemon, olive oil, and rosemary are mixed to create a sauce to drizzle over the fish. Garlic can also be added (depending on taste). The recipe is made according to the recipe:
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