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Salt Crusted Bream with Leek & Hazelnut Collection 31/08/2019, Recipes

Serves 4

Bring some Mediterranean magic to your plate with this salt cooking recipe. The extra effort of baking a whole fish in sea salt crust is well rewarded with a moist, perfectly seasoned fish, the delicate flavour perfectly complemented by creamy leeks and crunchy carrots.

Time: approx. 20 min active, 20 min total. Average £/serving: £6.55. Freezes well.

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What you get:

Whole Gilthead Bream

Cotswold Blossom Honey

Garlic

Leeks

Organic Sesame Seeds

Salted Butter

Thyme

Hazelnuts

Lemon

 

From your larder:

2tbsp of olive oil

2kg Salt

120ml white wine or cider

 

INGREDIENTS

For the Salt Crust Fish:

1 whole bream fish

2kg salt

150-200ml water

Lemon, sliced

 

For the carrot sesame seeds:

2tbsp sesame seeds

1/4 measure of water

200g baby carrots

2tbsp honey

 

For the creamy leeks:

2 whole leeks, cut into 4-5cm pieces

2 garlic cloves, bashed

3 thyme sprigs

1/2 cup of hazelnuts, toasted and roughly chopped

120ml white wine or cider

4tbsp salted butter

 

Step 1

Preheat the oven to its maximum temperature.

Step 2

Make sure the fish is clean and keep the skin on to protect the fish during the salting process. Place sliced lemon inside the fish and sprinkle salt over the fish.

Step 3

Pour 2kg of salt into a large bowl, add a little water and mix well with your hands. The mixture should have the consistency of wet sand. If the crust seems dry, add a few tablespoons of water.

Step 4

Spoon some of the salt crust mix into a baking tray and pat down to form a bed of salt. Place the fish on top and cover with the remaining salt crust mix, smoothing out the top and sides until the fish is completely sealed. It’s very important to encase the whole fish in the salt crust mix. Cook at 180°c for about 30 minutes.

Step 5

Meanwhile, over a medium flame, heat a dash of oil in a frying pan. When hot, add the leeks and salt to season. Cook for about 3-4 minutes. Then add the garlic, thyme and 2 tablespoons of butter.

Now, pour in the wine or cider and bring to the boil. At this point, add remaining butter, turn down the heat and partially cover to simmer gently for about 12-15 minutes. (It’s very important not completely cover the pan – leave a small gap to avoid watery leeks!)

Transfer the braised leeks to a serving dish and sprinkle with hazelnuts.

Step 6

For the carrot sesame seeds:

Toss the carrots in a frying pan with a little olive oil. Cook for around 5 minutes, adding water to help them soften and simmer for a further 15 minutes.

Add honey halfway through cooking and sprinkle over the sesame seeds for the final 5 minutes of cooking.

 

Remove the bream from the oven and crack open the salt crust to reveal the cooked fish, skin on. The skin should easily fall away, allowing a simple fillet with a spoon. Plate up with the vegetables and enjoy a perfectly seasoned, moist sea bream.

NB: This collection will provide you with substantial leftover ingredients for further recipes.

by Melanie R Gonzalez, Nutritionist at CookYourLife