Gilthead bream baked in salt crust with lemongrass
Characteristics
Type of dish: main course
Type of diet:Low fat, Celiac
Servings: 1 servings
Time: 25 min.
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Ingredients
1 gilt-head bream (approx. 200-300 g), 1 Kg coarse cooking salt, 3 lemongrass stems
Preparation
1. Preheat the oven to 180ºC. Chop the lemongrass stems finely and mix them with half the salt. 2. Clean the gild-head bream. 3. Line the Steam Roaster with the salt and lemongrass, mix and place the gilthead bream upright (not lying down) with the back of the fish facing upwards, lengthways on top of the salt mix. 4. Cover the gild-head bream with the rest of the salt and close the Steam Roaster. 5. Put the Steam Roaster in the oven. Cook for 20 minutes. 6. Remove the Steam Roaster and allow to cool for a few minutes. When opened, the salt will come away from the bream. Remove it and clean off any salt that may remain on it. 7. Serve with vegetables or rice.
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NUTRITIONAL TABLE kcal per serve 249.85 Protein 43.61 Carbohydrates7.75 Fats 4.93
Did you know ...
Because of the moderate oil contents of its meat, gild-head bream is a semi-oily fish. As fish in general, its meat is soft and light, it is very digestive, and contains important minerals such as potassium and phosphorous. We can say whether it is fresh when buying if its meat is firm, its gills are of an intense red, it has bright eyes and smells likes the sea. As this fish is bought in a piece, it is very important to store it eviscerated and clean, always refrigerated and isolated from the rest of foods.
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