2kgs of salt to cook?!

Of course! Who would have thought that so much salt would be so juicy and tasty! Everytime I make this dish, people rave about it. When I explain them the process, they cannot believe that such a simple way of cooking gives such amazing results.

Cooking with large salt can be done with many meats but especially fish. The most common version in Spain is Dorada a la sal (Dorada is called Gilthead Bream fish...)

So here goes

Dorada a la Sal

Ingredients:

3 doradas (or as many that fit in your oven!)
2 kgs of salt
water

Preheat oven at 180C.

Cover the bottom of an oven dish with salt.

Place the doradas on top.

Cover the doradas with salt and leave the eye uncovered. It is your temperature meter!

Sprinkle a bit of water to make it stick if it doesn't.

Cook in the oven for about 20 minutes and check the eye to see if it is done. If it is white, the fish is cooked!

Now comes the fun part: breaking the salt and removing the fish without getting too much salt inside. Go slowly at it until you find a good method. The salt should not stick to the meat.

Serve your fish as is on a plate with a side dish of salad, rice, pasta or potatoes.

And there you have it! I really recommend this recipe. The meat has an amazing taste and is super juicy!

Enjoy :)