"Salt roasting is a cooking technique originated from Huizhou, China. Bake the ingredients with salt, the ingredients will be salty when cooked, and the water will not be lost. Delicious, tender and juicy. Today, this ancient cooking technique, which originated in China, has spread to France and been introduced into traditional French cooking by chefs there. They will not only be used in cook the meat, but even use salt to bake vegetables. "

material

condiments

1 perch, 330g sea salt, 130g flour, 5 eggs.

condiments

2 strings of dill, 3 thyme, appropriate amount of black pepper and appropriate amount of olive oil.

Method for roasting bass with salt

1. Remove scales, fins and internal organs of sea bass. Cut off the fish head if necessary. One of the eggs was broken and the remaining four eggs were separated from the yolk.

2. Apply freshly ground black pepper, dill, thyme, olive oil and other aromatic substances to the belly of the fish.

3. Mix the sea salt with the flour. 4 Simply break the protein with a fork, pour it into the flour-sea salt mixture and stir it into a smooth batter. Stand still and wake up 15 minutes. Preheat the oven to 180℃.

4. Roll the proofed batter into a cake with a thickness of about 4mm to ensure the size can wrap the whole fish, and seal the opening with a little water or egg white. Wrap the fish in the back thoroughly and brush with beaten egg liquid.

5. Bake in the oven for 17-20 minutes until the shell is golden yellow.

6. Knock open the shell, carefully take out the fish and put it on a plate to eat.

Cooking tips

1, the meat quality of fish is fine and firm, and the water content of fish can be well preserved by salt roasting. When the shell of salt baking is opened, you can see the juice and steam gushing out together, which is also a pleasure. If you don't want to use sea bass, you can use other fish with tender meat and no smell instead.

2. The proportion of aromatic materials can be increased or decreased according to personal preference.

3. This recipe uses whole egg liquid to spread the dough, and egg yolk can also be used.

4. In order to prevent the dough from sticking to the workbench, we can also refer to the practice of brine chicken. When rolling, put a piece of baking paper under it and wrap it in paper directly after rolling.

5. The salted fish skin is too salty to eat. It is recommended to eat only fish.