Sea bream with salted crust and polenta wedges

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Ingredients for 4 persons

  • 1 sea bream, about 1.5 kg
  • 500 ml vegetable stock
  • 125 g instant polenta
  • 2 tbsp. freshly grated parmesan
  • 1 handful thyme
  • 1 egg white
  • 1.5 kg coarse sea salt
  • 3 tbsp. flour
  • 3 tbsp. cornstarch
  • 2 sprigs rosemary
  • 2 cloves garlic
  • salt
  • nutmeg, freshly grated
  • olive oil, for the baking sheet
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Prearrangement
Take a pot and boil the vegetable stock. Sprinkel the polenta into the vegetable stock while stirring it. Let it boil for about 5 minutes with occasional stirring. The dought shoul come loose from the bottom of the pot. Remove the pot from the fire, stir in the parmesan and season the dought with salt and nutmeg. Take a oiled sheet and smooth down the dough approx 1 cm thick on top of the oilted sheet and let it allow to cool.  Beat the egg whites in a large bowl  until it´s firm.  Mix in the sea salt, flour and cornflour, adding a little water as needed until a malleable dough accrues. Pluck the rosemary, peel the garlic, cut into slices and add them to the salt dough.



Preperation

Rinse off the fish and pat dry. Distribute about one-third of the salt batter, about the size of the fish, on the grilling pan. Place the fish on top, cover with the remaining salt batter and smooth. Cook on the hot grill with lid closed for approx. 50 minutes. Cut the polenta into triangles and place on pan with the fish (lightly oil pan). Roast for 5-6 minutes until golden brown on both sides. Sprinkle with coarsely plucked thyme. Remove the fish with a bread knife from the crust and serve with the polenta wedges.

NORDSEE Frischfisch Rezept: Dorade in Salzkruste mit Polenta-Ecken NORDSEE Frischfisch Rezept: Dorade in Salzkruste mit Polenta-Ecken NORDSEE Frischfisch Rezept: Dorade in Salzkruste mit Polenta-Ecken NORDSEE Frischfisch Rezept: Dorade in Salzkruste mit Polenta-Ecken
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Our NORDSEE tip

Briquettes instead of charcoal: Briquettes have a longer burning time and produce far less dust and sparks than charcoal.They are easier to measure out and are especially suited to longer cooking times.