Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salt dough
Fish
To bake
How it's done
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Salt dough
Mix the flour, salt and fennel seeds a bowl. Pour in the water, combine to form a smooth dough.
Fish
Quarter the dough, roll out each piece into an oval the size of the fish (approx. 20 cm x 10 cm). Place the 2 ovals on a baking tray lined with baking paper. Place the fish on the pastry, top with the remaining two pieces of pastry, press down the edges firmly.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, tap and remove the salt crust using the back of a knife. Brush the salt grains off the fish, fillet and plate the fish, serve with lemon wedges.
| Serve with: | Roasted vegetables |
|---|---|
| Tip: | Decorate the fish with the remaining dough. |
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