Salt-crust baked carp

Name: Salt-crust baked carp
Ingredients: 1 whole carp weighing about 2 kg; 250 ml white wine; 2 kg coarse salt; 2 tablespoons fish seasoning; 4 medium tomatoes (400 g); 1 large bell pepper (200 g); 4 garlic cloves

Fish - Salt-crust baked carp by Lavinia N. - Recipia

For salt-crust baked carp, the scales stay on the fish, and the salt seals it completely as it bakes. Tomatoes, bell pepper and garlic go inside, and the crust is cracked at the table to get to the tender flesh. I choose a carp with its belly intact, so the filling stays inside. Prep: 25 minutes. Cook: 1 hour and 20-30 minutes. Total time: 1 hour and 45-55 minutes. Serves: 6. About 250 kcal and 33 g protein per serving.

Ingredients

1 whole carp weighing about 2 kg
250 ml white wine
2 kg coarse salt
2 tablespoons fish seasoning
4 medium tomatoes (400 g)
1 large bell pepper (200 g)
4 garlic cloves

Preparation

1. Clean out the carp's gills and entrails through the opening beneath its head, without cutting into its belly. Pat it dry with paper towels and leave it to drain. 2. Chop the tomatoes, bell pepper and garlic, mix them with the fish seasoning and stuff the carp. 3. In a bowl, mix the coarse salt with the white wine until the salt is evenly moistened. 4. Line a baking tray with parchment paper. Spread out half the salt, place the carp on top and cover it well with the other half. 5. Heat the oven to 180°C. Bake the fish over medium heat for 1 hour and 20-30 minutes, until the flesh comes away from the bones easily. Crack the crust with a mallet and transfer the fish to a serving platter.

Notes

The wine bakes along with the salt; if you want to avoid alcohol, replace the 250 ml with water. I serve it with warm polenta and lemon wedges. Choose coarse salt with large crystals, as it forms a crust that lifts off more easily than one made with fine salt. A carp weighing more than 2 kg needs extra time, while with a smaller one, check the flesh near the backbone earlier. The gills need to be removed thoroughly, and any remaining blood cleaned out of the cavity. If the tomatoes are very juicy, drain them after chopping so the filling doesn't release too much liquid. There's no need to leave the tray overnight; if you prepare it ahead, keep it in the fridge and bake the fish the next day. Leftover flesh keeps for up to 3 days in the fridge in a sealed container.

Frequently asked questions

Can I add lemon to the filling?

Yes, you can put 2 thin slices in the fish cavity alongside the vegetables.

Does it work with another fish?

You can use a whole sea bass weighing about 1.5 kg. Check the thickest part with a thermometer; the fish is ready at 63°C.

Why are the scales left on the carp?

The scales stay between the flesh and the salt crust, protecting the skin as it bakes. Once you crack the salt, lift off the skin before taking the flesh off the backbone.

Salt-crust baked carp

Ingredients

Preparation

Notes

Frequently asked questions

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