Dorade in Salt Crust

For the dorade in salt crust, mix the sea salt with egg white and a few tablespoons of water. Cover the baking tray with aluminum foil. Spread 1/3 of the sea salt on the foil. Place 1/3 of the lemon slices, 1 sprig of rosemary and 1 sprig of thyme on the salt.

Fill the gutted and scaled fish with 1/3 of the lemon, a sprig of rosemary and a sprig of thyme.

Place the remaining lemon, thyme and rosemary on top of the fish and cover well with the remaining salt so that no fish is visible!

Put in the oven at 200° C (preheated) for about 45 minutes.

Supposedly you can also wrap the dorado in salt crust in lots of wet newspaper and put it on the grill, but I haven’t tried it yet!

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