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Seabream baked in salt
Serves 2
1 seabream (800 g)
3000 g coarse salt
Approx. 200 ml water
2 tbsp oil
Sauce:
Juice of one lemon
2 cloves of garlic
6 tbsp olive oil
Method:
1. Dampen the salt with a little water.
Spread about 2/3 of the salt onto a
baking tray.
2. Brush the fish with oil and place it on
the salt. Spoon the rest of the salt onto
the fish, and press down so that it coats
the fish well. Bake in the oven.
3. After baking, remove and discard the
salt crust. Divide the fish into portions.
4. To make the sauce, mix the lemon
juice with the oil and crushed garlic,
and serve with the fish.
Use one of the following functions:
Automatic / National dishes / Spanish /
Seabream
or:
Auto roast
Temperature: 180-200°C
Shelf level: 1
Duration: 40-50 minutes + pre-heating
or:
Conventional
Temperature: 190-210°C
Shelf level: 1
Duration: 40-50 minutes + pre-heating
National dishes / Spanish
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