Fish in salt dough
It may seem a little odd to bake a whole fish in salt dough, but the result is a wonderfully juicy and fin fish actually are not particularly salty taste.
4 portions
Ingredients:
1 whole fish of about 1.5 kg
2 tbsp olive oil
1 sliced lemon
A few sprigs of dill
2-3 laurel
Some dash thyme
Salt dough:
500 g flour
1 pack Jozo Maldon Sea Salt
2 whipped eggs
Instructions:
Cut up the fish stomach and remove the viscera. Cutting also remove all the fins, but let the head stay. Make sure not to break the skin. Wash the fish inside so that no blood remains. Wipe the outside of the fish and rub with oil.
Make dough by mixing flour and Maldon Sea Salt in a large pail. Add the whipped eggs and barely 2 dl water. Mix to a firm dough, add more water if dough feels dry. Divide the dough into three equal parts.
Add one of the thirds in a meal table and roll out to an oval that is approximately 2 cm larger than the fish are. Put on a plate with baking paper. Add the fish the middle of the oval and fill it (thus the fish) with lemon, dill, bay leaf and thyme. Brush a little water on the protruding dough to make it moist. Roll out rest of dough into an oval that is about 4 cm greater than the fish. Add this oval on top of the fish and press it tightly at the edges so that it can not enter the air in the joint. Make sure not to make any holes in the dough - it should be quite dense.
Let the dough package stand up while the oven heated to 225 º C. Then roast the fish for about 20 minutes or until the dough has become slightly brown. Remove and let stand for 10 minutes.
Remove the entire top of the dough with for example a scissor. Cut the fish head with a sharp knife. Cut off the fillets. Throw away the dough “ Not to be eaten. Serve the fish at once with mayonnaise, potatoes, sliced tomato and green salad.
