Recipe for salt-crusted turbot
There are almost no fish that can compare to turbot, and it should preferably be prepared as simply as possible, if you ask me.
Salt-crusted turbot is always a hit when guests are over, and it’s a fantastic dish! It’s beautiful, simple, and incredibly delicious.
The wow factor isn’t something to ignore either when you cut into the crust and the juicy fish is revealed.
A sure winner. The fish becomes incredibly juicy! Here, I will show you how to do it.
Equipment
- Bowl
- Rolling Pin
- Oven
Ingredients
- 1500 gram Wheat Flour
- 2000 gram Salt fine
- 400 gram egg white equivalent to about 10 pieces
- Water
- 1 pcs. Turbot mine was large - about 2.5 kg
- Herbs fresh, e.g., parsley, rosemary, lovage, and thyme
Instructions
- Put flour, salt, and egg whites in a bowl and mix them together.
- Add a little water while stirring everything together until the dough combines.
- Turn the dough out onto the table and knead it until it becomes pliable.
- Divide the dough in two and roll out two equally sized round pieces. Size-wise, they should fit the turbot plus about five centimeters.
- Remove the head from the turbot (I used it for my sauce) and the innards.
- Rinse the fish well inside and place it on top of one piece of dough.
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Place fresh herbs on top of the fish. Use the herbs you think make sense. I used a mixture of parsley, rosemary, lovage, and thyme, equivalent to about 3 whole bunches.
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Place the other piece of dough on top of the fish.
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Cook it for 40 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan oven and then let it rest for 15 minutes on the kitchen counter.
- Serve. Enjoy.
