Fish baked in salt
Ingredients
1kg Fine, Oryx Salt 250ml Flour
± 25ml Water 2 Lemon Slices
1 Dorada or Bream (about 1,2kg, cleaned through the gills) Few sprigs of fresh Parsley, fired onions and sweet peppers
Method:
1 Preheat oven to 180°C
Mix the salt and flour in a bowl and make a well in the centre. Pour in the water to make a thick paste. Set mixture aside.
2. Push the lemon and parsley into the gill cavity. Use paper towels to wipe fish dry. Cover the fish with salt paste, using your hands. (It is not necessary to scale the fish before you add the paste, but do take care not to cut yourself). Place in a roasting pan, making sure the fish is completely covered.
3. Roast fish in the oven for 30 minutes. Remove from the oven and crack the crust. As you pull the crust back, it should bring the skin with it. Fillet the fish and serve at once.
Tartare Sauce
400ml B-Well Rhick and Creamy mayonnaise
4 small gherkins, finely chopped
3 spring onions, finely chopped
2 hardboiled eggs, finely chopped
20ml capers, finely chopped
5ml dried tarragon
4ml dried mustard
7ml lemon juice
6ml sugar
20ml parsley, finely chopped
Oryx Salt and black pepper
1.Ensure all ingredients are finely chopped. Mix with mayonnaise. Season with salt and pepper
