Salt Baked Fish
(recipe below)
![IMG_5102](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5102.jpg?w=736&h=981)
Nós adoramos peixe e peixe pescado pelo meu Sogro tem outro sabor!!!! Desta vez trouxe-nos 3 Robalos maravilhosos.
Keep it Simple!…Cozinhar de forma simples é a melhor forma de honrar este peixe delicioso. Não precisa de grandes cerimónias, nem de grandes molhos.
![IMG_5111](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5111.jpg?w=736&h=981)
Ingredientes:
Peixe: Robalo, Dourada e ou Pargo são peixes óptimos para fazer peixe ao Sal (Diz o Sogro!!!!)
Sal Grosso (dependendo do peixe 2 a 3Kg de sal)
Ervas aromáticas (Alecrim, Tomilho e Funcho para quem gostar)
Clara de Ovo (1 ou 2 claras de ovo)
Preparação:
Nota importante: quando comprar o peixe peça para NÃO ARRANJAR O PEIXE. Ele coze com escamas caudas/barbatanas e de “barriga cheia”.
Num alguidar, misturar o Sal grosso com as ervas aromáticas e a clara(s) de ovo.
![IMG_5107](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5107.jpg?w=736&h=981)
![IMG_5108](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5108.jpg?w=736&h=981)
Cobrir o peixe com esta mistura.
(Cobrir com uma boa camada de sal para poder cozer bem)
![IMG_5109](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5109.jpg?w=736&h=981)
![IMG_5110](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5110.jpg?w=736&h=981)
Levar ao forno a cozer a 180º, +- 20 minutos por cada Kg de Sal que usou (40-50min)
![IMG_5114](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5114.jpg?w=736&h=981)
Sugestão de acompanhamento:
Servir com batatas a murro ou, versão mais saudável, espinafres ou grelos salteados.
![IMG_5117](https://vaistreinarmae.wordpress.com/wp-content/uploads/2015/09/img_5117.jpg?w=736&h=981)
*
We love fish and fish caught by my father-in-law has a special flavor!! This time brought us 3 wonderful Sea Bass.
Keep it Simple! … The simple way is the best way to honor this delicious fish. You don’t need any ceremonies, nor of great sauces.
Aromatic Salt Baked Fish
Ingredients:
Fish: sea bass, guilt-head bream and pargo are the best fish to cook “au salt” (Says the Father-in-law!!!!)
Coarse salt (depending on the fish quantities, 2 to 3 kg of salt)
Aromatic herbs (Rosemary, thyme and fennel seeds)
Egg white (1 or 2 egg whites)
Preparation:
Important note: Use a whole fish, with fish scales, tails/fins and “full stomach”…everything!
In a bowl, mix the salt with herbs and egg white(s).
Cover the fish with the mixture.
Create a thick layer of salt over the fish to be able to cook well.
Bake it at 180 degrees, + 20 minutes per-Kg of salt used.
Suggestion:
Serve with roasted potatoes or, a more healthier version, sautéed spinach.
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