Salt-Crusted Guilthead

Salt-Crusted Guiltheads (Daurades)

serves 4

  • 2 guiltheads (daurade) of approx. 700 grams each, prepared but with the scales still on
  • 2 kg of grey, coarse sea salt
  • 1 lemon, several twigs of thyme

Heat the oven to 200°c (390°F).

Pour a layer of salt into an oven-proof dish (using half of the salt), bed the fish onto it. Put the thyme and some lemon slices into the fish. Pour the rest of the salt over the fish, sprinkle with water and form a coat of salt around the fish using your hands. Try to cover them fully with the salt (it’s not a big deal if the fish’s head wasn’t coated completely – but try to accurate!).

Put the dish into the oven, bake the crusted fish for 19-20 minutes, take out and let rest for 15 minutes.

At the table, crush the crust with a spoon or fork. Remove the fish’s skin, Serve. You could think of doing all the de-boning and filleting, depending on your mood and your relationship with the people you feed.

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