Salt-baked Fish
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
50
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 50 kcal | (2 %) | ||
| Protein | 8.58 g | (9 %) | ||
| Fat | 0.64 g | (1 %) | ||
| Carbohydrates | 0.26 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 14.84 mg | (1,855 %) | ||
| Vitamin D | 1.81 μg | (9 %) | ||
| Vitamin E | 0.27 mg | (2 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.19 mg | (18 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 2.18 μg | (1 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 1.75 μg | (4 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 2.66 mg | (3 %) | ||
| Potassium | 179.77 mg | (4 %) | ||
| Calcium | 283.93 mg | (28 %) | ||
| Magnesium | 1,268.78 mg | (423 %) | ||
| Iron | 0.97 mg | (6 %) | ||
| Iodine | 13.78 μg | (7 %) | ||
| Zinc | 0.13 mg | (2 %) | ||
| Saturated fatty acids | 0.16 g | |||
| Cholesterol | 13.22 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tablespoons lemon juice
- 1 Bass approx. 1.2 kg (ready to cook)
- 1 handful Tarragon
- 3 egg whites
- 12 cups coarse Sea salt
- Tarragon (to garnish)
Preparation steps
1.
Preheat the oven to 230°C (210°C in a fan oven), 425°F, gas 7.
2.
Drizzle the lemon juice over the inside of the fish. Season with ground black pepper and stuff with tarragon.
3.
Whisk the egg whites and stir in the salt. If necessary, add enough cold water for the mixture to be workable, but not too moist (max. 200 ml). Put around half the salt mixture in an oven-proof dish and place the fish in the centre. Cover well with the rest of the salt, pressing firmly over the fish, and cook in the oven for around 50 minutes.
4.
Remove from the oven, crack the salt crust (ideally slice around the edge with a bread knife), remove the fish and serve, garnished with tarragon if desired.
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