Fish in salt crust Tuzda Balik

Fish in salt crust (Tuzda Balik) Recipe: How to Make Fish in salt crust?

Fish in salt crust (Tuzda Balik) Recipe: How to Make Fish in salt crust?

Salt mixed with beaten protein is actually a cooking method. In this way, it is usually possible to cook whole fish or chicken. Layer to the salt you prepare as a layer, you won’t believe how a whole sea bass is cooked in its own water and health. Go to the cooking process without believing that the fish may be too salty. See the difference.
Fish in salt crust (Tuzda Balik) Interesting tips of salt fish recipe.
Use a sea bass in season and preferably at least 1.5 kg. Small fish and aquaculture are not very suitable for salt extraction. Give your fisherman the tip that you make fish in salt so that he does not clean the fish’s scales and damage the skin during the cleaning process. The entire, unscratched main part protects the fish like a shield and the fish boils in its own water in salt. If you whisk the protein with a little salt, the consistency will increase. You can add the dry and fresh spices that you want to give to the inside of the fish and take them out during service.

INGREDIENTS

  • 2 kilograms of sea bass
  • 1 teaspoon of black pepper
  • 1/2 teaspoon coriander seeds
  • 1 medium lemon
  • 1 bay leaf
  • 1/4 bunch of parsley
  • 800 g fine salt
  • 3 egg whites (whipped with 1 teaspoon of salt)

Preparation:
Place the egg whites in a deep bowl. Make sure the egg yolk doesn’t even mix a little. Whisk the protein with a mixer until you have a thick, hard consistency. If the protein has a consistency, gradually add the salt and mix it with a spatula. The magic mixture is ready to cook the fish in its own water and delicious. After washing all of the fish, drain the water and dry the inside and top with a paper towel. Cover the bottom of the baking sheet with baking paper. Take a small amount of the prepared salt mixture on baking paper. Salt, spread the size of the fish. Put the whole fish on a thin layer of salt. Add parsley, bay leaf, black pepper, coriander seeds and thinly sliced lemon slices. Cover the fish and the surrounding area tightly by hand with the remaining salt mixture so that there is no gap. Salt must be thick, fish must remain under a salt mound. After inserting lemon slices as you like, bake them in a preheated 200 degree oven for 40-45 minutes. At the end of the cooking time, the salt layer should have a light color and harden. Break the crust of the fish that you take out of the oven by tapping it lightly with the help of a punch. So remove the layer of salt that covers the fish in one piece. Put the salt pieces on top and on the sides aside. Put the white meat of the fish, whose skin has been removed, cooked in its own water with a spoon, on the serving plates. Share your fish with loved ones without compromising health and taste.