Gilt-head Bream in Salt with Hollandaise Sauce

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Gilt-head bream in salt with hollandaise sauce

Ingredients

Mullet - 1½ kg
Flaky sea salt - 4 lbs
Chicken Egg - 8 pieces
Dill - 0.7 oz
Parsley - 0.7 oz
Olive Oil - 1 fl oz
Lemon - 2 pieces
Butter - 17.6 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean and gut the fish, removing the gills. Stuff the cavity with coarsely chopped parsley and dill.

Step 2

Whisk the egg whites and mix with salt until smooth.

Step 3

Spread a layer of salt about half a centimeter thick on a baking sheet, ensuring there is enough space for the fish while leaving small salt edges. Place the fish on the salt and cover it completely with more salt, ensuring that the entire fish is buried and no part of it is exposed.

Step 4

Preheat the oven to 392°F and place the baking tray with the fish inside for about thirty minutes, depending on the weight of the fish.

Step 5

For the hollandaise sauce, whisk the egg yolks in a double boiler until thickened with a pinch of salt and two tablespoons of water. Then, gradually pour in the melted butter, transforming it into a thick, creamy mixture. Season with lemon juice, vinegar, or reduced white wine to taste.

Step 6

Remove from the oven, break the hardened salt crust with the flat side of a large spoon, scrape off the salt, transfer the fish to a serving platter, drizzle with a mixture of olive oil and lemon juice — and serve.