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Orada a la sal (Sea Bream in a salt crust) | EatCatalunya: All about Catalan Cuisine

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Home » Cooking

Orada a la sal (Sea Bream in a salt crust)

By Allan Reyes on Flickr

Serve this simple but flavorful fish with a salad or a side of potatoes.


* 1 sea bream, cleaned

* Juice of 1 lemon

* 3 garlic cloves

* 1 twig of thyme

* 4 to 6 lbs coarse sea salt

* 2 untreated lemons

For Romesco Sauce

* 1/4 cup almonds

* 3 garlic cloves

* salt, black pepper

* 1/4 olive oil

* 1 tbsp vinegar

Cooking Time 1 hour
Serves 4
Vegetarian-friendly No

Preheat the oven 460 F. Rinse the fish and season inside with lemon juice. Cut the garlic cloves in half and place inside the fish togeteher with the thyme. cover the bottom of a fireproof dish with a layer of salt as thick as finger. Place the fish on top of this and then add enoough salt for the fish to be completely covered.

Bake in the oven for 40 minutes. Then break open the salt crust and carefully remove the fish from it. Place on preheated plates and serve garnished with lemon quarters.
This dish is often accompanied by a romesco sauce. To prepare the sauce, peel and lightly roast the almonds and crush them in a mortar together with the garlic. Skin the tomato, remove the seeds, and add it to the almonds. Work everything into a smooth paste. Season withs alt and pepper and add the olive oil and the vinegar, mixing everything together thoroughly.
Wine Pairing: Any Catalan white is fine.

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