🥗 Sea Bream (Dorade) in a Salt Crust with Crispy Apple and Celery Salad

Name: Sea Bream (Dorade) in a Salt Crust with Crispy Apple and Celery Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Monkfish, whole 2 pcs; Garlic cloves 2 pcs; Eggs 2 pcs; Sea salt 2 kg; Water 50 ml; Bay leaves, dried 2 pcs; Potatoes, waxy 800 g; Salt pinch; Parsley, fresh 20 g; Celeriac 1 pc; Apples, red 1 pc; Yogurt, plain 150 g; Mayonnaise 2 tbsp; Olive oil 3 tbsp; Vinegar 2 tbsp; Mustard 1 tsp; Pepper, black ground pinch

698 kcal · 30 min · 4 servings

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Ingredients

Monkfish, whole 2 pcs
Garlic cloves 2 pcs
Eggs 2 pcs
Sea salt 2 kg
Water 50 ml
Bay leaves, dried 2 pcs
Potatoes, waxy 800 g
Salt pinch
Parsley, fresh 20 g
Celeriac 1 pc
Apples, red 1 pc
Yogurt, plain 150 g
Mayonnaise 2 tbsp
Olive oil 3 tbsp
Vinegar 2 tbsp
Mustard 1 tsp
Pepper, black ground pinch

Instructions

1. Preheat your oven to 200 degrees Celsius with fan (convection).
2. Rinse the fish thoroughly inside and out with cold water.
3. Pat the fish dry with a kitchen towel.
4. Flatten the garlic cloves by pressing them down.
5. Place the garlic cloves inside the fish.
6. Separate the eggs and use the yolks for another purpose.
7. Mix the sea salt, egg whites, and 50 milliliters of water well in a bowl.
8. Place one-third of the salt mixture onto a baking sheet lined with baking paper.
9. Place the fish on top of the salt bed.
10. Top the fish with bay leaves.
11. Cover the fish completely with the remaining salt mixture.
12. Place the tray on the lowest rack in the oven.
13. Bake the fish for about 35 minutes.
14. Peel the potatoes and wash them.
15. Cut the potatoes into coarse cubes.
16. Put the potatoes in a pot and cover them with salted water.
17. Bring the water to a boil.
18. Cook the potatoes for about 25 minutes.
19. Drain the potatoes in a colander.
20. Wash the parsley and shake it dry.
21. Pluck the parsley leaves from the stems.
22. Finely chop the parsley leaves.
23. Peel the celery.
24. Grate the celery coarsely.
25. Wash the apple.
26. Quarter the apple and remove the seeds.
27. Slice the apple into thin slices.
28. Mix the celery, apple, and parsley together in a bowl.
29. Add yogurt, mayonnaise, oil, vinegar, mustard, salt, and pepper.
30. Mix everything well together.
31. Season the salad to taste with salt and pepper.
32. Take the fish out of the oven.
33. Gently tap the salt crust.
34. Peel the skin off the fish.
35. Fillet the fish.
36. Serve the fish with the apple and celery salad and the salted potatoes.

Nutrition per serving

kcal: 698
Protein: 43 g · Fett/Fat: 38 g · Carbs: 49 g