Fish Baked En Croute De Sel Fish Baked In A Salt Crust Recipes
SEAFOOD EN CROUTE
I'm a busy mom with little time to spend in the kitchen. So when I'm given a recipe like this that's impressive, easy and tasty, I know I have a winner!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each sheet into four 6x5-in. rectangles. Place a salmon fillet in the center of four rectangles., In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet. , Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15x10x1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 1053 calories, Fat 60g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 782mg sodium, Carbohydrate 72g carbohydrate (1g sugars, Fiber 9g fiber), Protein 55g protein.
SEA BASS BAKED IN A SALT CRUST
Provided by Amanda Hesser
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
- Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
- Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
- Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
- Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.
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