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Fish baked in salt with Tartar sauce

Fish baked in salt


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


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

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