Delicious dorade in sea salt crust 2Comments
Posted on
December 19, 2009 by
Stile Mediterraneo
One of the most typical fish from the Mediterranean sea is the Dorade.
If you come to Puglia, this is something you should not miss. Our favorite place where to eat is in Otranto, just by the Adriatic sea.
A dorade can be prepared in so many different ways.
I and Marika love the dorade baked in sea salt crust: this recipe allows us to appreciate the freshness of this fish and its particular taste.
We don’t add any flavor, herbs, lemon or olive oil.
The only ingredients we use are: dorade and coarse sea salt.
As always the most important thing is the quality of the ingredients we are using.
It is extremely important that the dorade is freshly caught and most of all that it is coming from the sea (and not farmed).
During our cooking classes in Puglia we will teach how to recognize whether the dorade comes from the sea or is farmed.
INGREDIENTS
2 servings
1 lb 3 oz dorade
coarse rock salt (as necessary)
PREPARATION
Preheat the oven at 200 °C.
Clean the fish.
Place a layer of sea salt on the bottom of a large baking pan.
Lay the fish on top of the salt and cover it with sea salt.
Cook for about 25 minutes.
Clean the fish.
Place a layer of sea salt on the bottom of a large baking pan.
Lay the fish on top of the salt and cover it with sea salt.
Cook for about 25 minutes.
Oh my, that sounds simply delicious …LOOOOVE dorade, and this sounds simply divine.
Hello Tim: Sea bass is one of the MANY traditional dishes we have for Christmas. Stay tuned….in the next few days we will also post a SWEET version of this dorade.