Salt coat
Cooking in a salt coat or crust is a traditional, particularly gentle process for preparing delicate ingredients, especially fish and poultry , but also tender meat . Dishes prepared in this way are very juicy and mildly aromatic; the porous crust also allows the surface to brown.
Coarse table salt is used for the salt coat , preferably sea salt , which is mixed with a little water and mostly still whipped egg white (for cleaned and especially for salt treated with a release agent ). About two kilograms of salt are required for one kilogram of the main ingredient. To prepare the dish, first half of the salt mixture is spread out on a baking sheet , then the whole fish, whole poultry or piece of meat - seasoned beforehand, but unsalted - is placed on top and covered with the remaining salt. Then the coat is pressed evenly about a centimeter thick. Finally everything is cooked in the oven on medium heat for about half an hour, poultry for about an hour. When serving, the now solidified salt coat is carefully smashed or cut open and removed from the top. Beurre blanc is a classic addition to salt-coated fish .
This type of preparation probably originated in coastal towns with seawater salines , where it is still sometimes used today, e.g. B. in Batz-sur-Mer in France . The freshly harvested, still moist sea salt is suitable for the production of a salt coat without any further additions.
Web links
Individual evidence
- ↑ Peter Wagner: Loup de sea salt. Spiegel Online, May 6, 2017, accessed December 9, 2017 .
- ↑ a b Alexandra Bülow: The Aromasafe: Cooking in a salt coat and salt dough. Aachener Zeitung, March 7, 2014, accessed on December 9, 2017 .
- ↑ Ursula Heid: Tender and juicy: Cooking in a salt crust. Aramark GmbH, May 30, 2016, accessed December 9, 2017 .