Elite Recipes: How Chef Sau del Rosario Does Noche Buena
Salt Crusted Salmon
- 4 egg whites
- 3 kilograms sea salt
- 1 piece (2 kilograms) salmon, (cleaned )
- 1 lemon (sliced )
- 1 whole onion (sliced )
- 1 bulb garlic (minced )
- 1/2 stalk celery (sliced )
- 1 stalk leek, (sliced )
- 3 sprigs Dill
- 4 tablespoons olive oil
- 4 pieces boiled eggs
- 250 grams haricot verts, (blanched )
- 250 grams Kalamata olives
- lemon slices for garnishing
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or foil.
- In a medium bowl, combine the egg whites and sea salt.
- Knead with your hands until a thick paste is formed.
- Fill the cavity of the fish with a mixture of lemon, onion, garlic, celery, leeks, and dill. Coat fish with olive oil. Put the fish on the prepared baking sheet.
- Mould the salt paste evenly over the entire fish. Make sure there are no holes in the salt paste.
- Bake the fish until the crust is golden brown and very firm, about 45 minutes.
- Slide the parchment and fish onto serving platter or cutting board. Allow to rest for 5 minutes.
- Crack the crust with the back of a large knife and discard the crust. Garnish with haricot verts, Kalamata olives, lemon slices and egg.
