In stock
SKU
7023 5038 4157 5194 R006

4157 Fleur de Sel - Salt Encrusted Branzino

The unique process of baking in salt involves encrusting food in salt, which insulates the food, cooking it gently and evenly

Preheat oven to 375°.  Mix the water into the Fleur de Sel Salt until mixture is slushy but not too watery.  On a flat baking sheet create a flat layer of the salt mixture for the fish to lay on.  Then lay the fish on the bed of salt.  Season the inside of the fish with Ground White PepperMediterranean Salt (Fine), and Salt Free Salmon Seafood Seasoning. Stuff the fish with butter, Whole Fancy Dill Weed, and thick lemon slices.  Cover fish with the remaining salt mixture and gently pack the salt to create a snug salt blanket.  Leaving the head and tail exposed is optional and will not affect the taste.  Bake for 20 minutes. 

When fish is cooked use the back of a spoon to crack the salt blanket and gently flake away the salt.  The skin will easily peel off exposing the delicious meat below.  Enjoy

- 1 whole Branzino, gutted

- 1 lemon, thick slices

- 1 tablespoon (5038) Whole Fancy Dill Weed

- 1 ½ teaspoons (7023) Salt Free Salmon Seafood Seasoning

- 2 pounds (4157) Fleur de Sel Salt

- 1 tablespoon unsalted butter

- ½ cup water

- 1/2 teaspoon (5194) Ground White Pepper

- 1/2 teaspoon (4157) Fleur de Sel Salt

Salt encrusting is a tecnique that can also be used to prepare poultry and steak fillets. 

More Information
SKU 7023 5038 4157 5194 R006
Ingredients

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Tips Notes

Salt encrusting is a tecnique that can also be used to prepare poultry and steak fillets.  

Prep Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Yield 4 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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