Fish Baked en Croute de Sel (Fish Baked in a Salt Crust) Good Recipes

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Fish Baked en Croute de Sel (Fish Baked in a Salt Crust)

"Looking for a brand new manner to put together fish? This is an thrilling, outstanding, and fragrant way to do it. Fish with out massive scales, like trout, char, or salmon, work best."

Ingredients :

2 kilos salt
7 bay leaves
2 pounds entire rainbow trout, gutted and wiped clean, heads and tails still on
2 sprigs fresh cilantro, or greater to flavor
2 sprigs clean parsley, or greater to flavor
2 sprigs fresh dill, or greater to taste

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H

Preheat oven to four hundred stages F (200 tiers C). Line a baking sheet with aluminum foil.
Spread 1/four to 1/2 pound of salt on the aluminum foil inside the approximate shape of the fish. Lay bay leaves on top of the salt. Place fish on top. Stuff fish cavity with cilantro, parsley, and dill. Pack down last salt firmly over fish, leaving head and tail exposed.
Bake in the preheated oven till salt crust is golden, about 30 minutes.
Take fish out of oven. Carefully crack open the salt crust; do away with top. Peel pores and skin off the fish to reveal flesh. Lift the pinnacle fillet off the bones the usage of a fish knife or spatula. Remove bones in one piece with the aid of lifting from the tail and pulling upwards toward the pinnacle. Lift the lowest fillet out with the knife or spatula.

Notes :

Nutrition information for this recipe consists of the total amount of salt. The actual amount of salt fed on will range.
Reynolds® Aluminum foil may be used to maintain meals wet, cook it frivolously, and make easy-up simpler.

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