Baked Bream in Salt Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 54.8 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 3 g |
Preparation steps
Rinse fish, pat dry and rub inside and out with pepper. Rinse parsley and dill and fill inside of fish with half of both. Preheat oven to 220°C (approximately 425°F). Finely chop herbs. Pour salt in a bowl. Beat egg whites until foamy, add to salt, stir, add chopped herbs and mix well. Add some water if needed, to create a malleable dough. Fold three pieces of extra strong aluminum foil (roughly the size of the fish) lengthwise like an accordion. Bring ends of the aluminum foil together. Place the aluminum foil on a baking sheet and spread half of salt dough on it. Place fish on the alumium foil and cover with remaining salt mixtue. Reshape tail fins. Smooth surface with a wet palette knife.
Cook in the preheated oven for 25 minutes. Serve fish in the salt crust and garnish with lemon slices. Break the salt crust at the table.
