Cozinhar um peixe inteiro em sal é uma técnica antiga, teatral e incrivelmente eficaz que garante um resultado perfeito. O peixe, neste caso o sargo, coze lentamente no seu próprio vapor, protegido por uma crosta de sal que sela toda a humidade e sabor. As ervas aromáticas no interior perfumam a carne delicada, criando uma refeição simples, saudável e cheia de elegância.

Ingredientes

  • 1 Sargo com 1,200 Kg
  • 2 Talos de erva principie
  • Endro, tomilho limão e funcho
  • 1 Kg de sal grosso
  • Raspa de laranja e limão
  • 1 Ovo
  • Batatas para assar
  • Folhas de salsa picadas
  • Limão

Preparação

  1. Introduza no interior do peixe a erva príncipe e as restantes ervas aromáticas.
  2. Coloque o sal num recipiente, acrescente a raspa de limão, a raspa de laranja, o ovo inteiro e mexa tudo muito bem.
  3. Numa assadeira faça uma cama de 1cm com sal e coloque o sargo por cima, acrescente o restante sal por cima do peixe com uma camada de 1cm.
  4. Leve ao forno pré aquecido a 180gr durante 30 minutos.
  5. Retire todo o sal com muito cuidado e sirva o sargo acompanhado com uns gomos de limão e com batata assada, polvilhe com as folhas de salsa.

For a cooking method that is both dramatic and guarantees a perfectly cooked fish, here is the English version of this recipe.

Salt-Baked White Seabream

Baking a whole fish in a salt crust is a showstopping technique that is surprisingly simple to execute. This method creates a hard shell around the fish, essentially turning your oven into a steamer. The crust locks in all the moisture and infuses the fish with the subtle aroma of the herbs placed inside, resulting in incredibly tender, succulent, and perfectly seasoned flesh.

Despite the large amount of salt used, don’t worry—the fish does not become overly salty. The skin of the fish and the crust protect the meat, absorbing just the right amount of seasoning. The moment of cracking open the crust at the table is a piece of culinary theatre that never fails to impress. It’s a healthy, elegant, and wonderfully flavourful way to cook whole fish.

Ingredients

  • 1 White Seabream (Sargo), about 1.2kg
  • 2 stalks of lemongrass
  • Dill, lemon thyme, and fennel, to taste
  • 1kg coarse sea salt
  • Zest of an orange and a lemon
  • 1 egg
  • Potatoes for roasting
  • Chopped parsley leaves
  • Lemon wedges, for serving

Method

  1. Stuff the cavity of the fish with the lemongrass and the other aromatic herbs.
  2. In a bowl, mix the coarse salt with the lemon zest, orange zest, and the whole egg until well combined. The egg helps the salt crust to bind together.
  3. In a baking dish, create a 1cm thick bed of the salt mixture. Place the seabream on top, then cover the fish completely with the remaining salt, ensuring it has a layer about 1cm thick all over.
  4. Bake in a preheated oven at 180°C for 30 minutes.
  5. Carefully crack and remove all of the salt crust. Serve the fish fillets with lemon wedges and roasted potatoes, and sprinkle with fresh parsley.