How to make Salt Dough Crusted Fish

How to make Salt Dough Crusted Fish

  • Post category:Recipes

How to make Salt Dough Crust Fish

This is an impressive and ancient way of cooking or baking whole fish. The key for this to work is that the fish should be gutted that’s the tummy cavity cleaned.  Scales must be left on the fish as the salt dough takes off the skin of the fish leaving a wonderful tasting succulent fish.

Salt dough crust fish made at Food Sorcery Cookery School – Fish 3 Ways Cookery Class

Salt Dough

Makes enough to cover 2 large sea bass or 1 whole salmon

1.5 Kg of plain flour

1.3 Kg of fine sea salt

Cold water 350ml water (must be added gradually) 

Method

1 Mix the flour and salt

2 Gradually add water to form putty

3 Wrap in cling film and rest for 30 minutes

4 Split the dough into 4 even sized balls. Roll one out to about 5 mm thickness, cut around the fish following the curves.

5 Place the rolled-out dough onto a roasting tray

6 Place the unscaled fish on the dough – wet the edge of the dough

7 Roll out onother dough ball to form a top.

8 Place over the fish, cut round following the curves and seal the edges

9 Now you can decorate the pastry by making scale marks with the top of a butter knife

10 Place in a preheated oven – 200 degrees

11 when the dough feels hard and looks slightly brown like a terracotta tile usual 35 minutes its ready.

To learn how to make the salt dough crust join one of our Masterclasses at Food Sorcery

https://www.www.foodsorcery.co.uk/classes-courses/cookery-classes-courses/fish-shellfish/

This Post Has 3 Comments

  1. Slim Select Garcinia

    Simply wanna admit that this is extremely helpful, Thanks
    for taking your time to write this.

  2. Slim Select Garcinia

    Simply wanna admit that this is extremely helpful, Thanks for taking your time to
    write this.

  3. CARLA

    I’ve done this before – with the most wonderful results! What must be added, is that none of the delicious flavours of the fish go missing, since they are all captured in the dough crust. Also, the kitchen does not smell of fish, and the dough almost acts as a ‘second oven’. One needs to add the minimum flavours to the fish. One can hardly over cook the fish – and one can take the fish out before required, since the dough will keep the fish quite warm until needed. Last – but not least: Although the dough will not be eaten, it makes a beautiful mould!
    Make lots of dough, as it freezes well.

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