The salt-crusted cooking method makes merikoi very tender. A light fish dish ends with a light cucumber salad.
1 kg coarse sea salt
2-3 egg whites
30-50 ml of water
1-2 organic lemons, zest
3 teaspoons of fennel seeds
3-4 stalks of celery, 1 cm wide strips
1 sea bream, approx. 400-500 g, ready to cook
salt and pepper
1 clove of garlic, finely sliced
fresh herbs (parsley, tarragon, thyme)
1-2 drinks Apricots, finely chopped or currants
2 organic lemons, sliced
butter or olive oil
For the cucumber salad:
Cucumber, skinned, finely shaved
1.5 teaspoons of salt
some liquid sweetener or sugar
2 garlic cloves, crushed
1.5 tbsp mild herbal vinegar
1-2 tablespoons of sour cream
Preheat the oven to 190°C top/bottom heat.
For the salt crust, mix the salt with lemon zest, egg white and fennel seeds. Add enough water until the mixture comes together a little.
Line a baking sheet with baking paper and use the celery to form a kind of lattice so that the bream can lie flat on it.
Salt and pepper the inside and fill with herbs, lemon slices, garlic, currants (or apricots) and a dollop of butter. Place the fish on the celery rack and cover with the salt mixture. Press well. All fish, including the celery grate, must be airtight.
Slide the baking sheet onto the bottom shelf and cook the fish for about 30 minutes.
Meanwhile, pour the ingredients for the cucumber salad (except the cucumber) into a glass and shake. Pour the sauce over the cucumber slices.
When the fish is ready to cook, tap off the salt coating and remove. Carefully remove the sea bream and serve with the cucumber salad.
Corinne’s Tip: The salt cooking method works great. The bigger the fish, the more reasonable.
If you like sea bream, try this recipe:
We also have a delicious recipe idea for salmon trout lovers: