Fish in Salt

Hello Dear Friends,

on my Instagram account Fish in salt was a recipe that I was looking forward to since I shared it :) You can understand how easy it is to make by watching the video :)

There are some tricks to consider while preparing this recipe. The first of these is to knead the salt with the egg until it reaches the consistency of dough. If there is unmixed space, you will not be able to properly cover the fish.

Another important point is the size of the eggs, if you use small eggs, you may need to use less eggs if you use more large eggs. So follow the medium egg size I gave you.

The salt you will use is the 750 gram package of table salt we know. You can easily find it in every market and grocery store.

Always check, wash and dry before stuffing your fish. You can also use different herbs to add different flavors to it.

The vine leaf is an important trick here, we use the pickled vine leaves as it is moist and stays between the salt and the fish so that the fish does not absorb too much salt. I used a large salmon, but you can use any big fish you want.

The result is absolutely perfect. As soon as possible, I will share the potatoes I serve with you as a video.

Love…

Ingredients for Fish in Salt Recipe

• 1,5 kilos of salt (750 packages of 2 grams)
• 5 medium egg
• 1 piece of salmon
• 10-15 pickled vine leaves
• half of 1 lemon
• 1 spoonful butter
• 4-5 stalks of fresh thyme
• 2-3 cloves of garlic

How to Make Fish in Salt Recipe?

1. Crack the eggs into a wide and deep bowl, add salt on top and knead until you get a dough consistency.
2. Take some of the salted mortar you have prepared and spread it over the length of the fish. (Half an inch thick is enough)
3. Lay enough vine leaves to cover the salty mortar you spread on my debt.
4. Place the cleaned and washed fish on top of the vine leaves.
5. Put fresh thyme, sliced ​​lemons, garlic and butter into the fish.
6. Cover the fish with vine leaves. Cover the fish with the remaining salted mortar so that there are no gaps.
7. Bake in the oven preheated to 250 degrees for 40 minutes.
8. Break the hardened salty mortar with a knife (beware it's hot).
9. Clean the layer of salt and vine leaves on top and serve.