Fish in salt
Fish as a hot course is an excellent option for big holidays when the tables are full of delicacies and you want to relieve. At the same time, it doesn’t take much to cook and this is exactly what households need on the New Year’s Eve. And the fish is… I can’t express it! Salt is an excellent “dress” which is warmed flat and well. Fish is baked in its own juice. It is so tasty that I am lack of words! And it is very healthy. Do not be afraid of oversalting as the fish with skin will take as much salt as needed.
4-6
portions 
Ingredients:
- Cleaned red fish – 1 pc (I had 1 trout for 1.5 kg);
- Lemon – 1 pc;
- Dill – ½ bunch;
- Black ground pepper;
- Ordinary salt of grinding No 1 – 1-1.5 kg;
Step 1
Wash the fish and dry out with paper towels. Cut the lemon into rings and cut out the stalks of dill.
Step 2
Take a baking pan of a proper size (you may take a usual one but add the salt carefully) and add half a pack of salt (500 g) according to the fish’s shape – as it’s going to lie down, make a pillow for it. Use the usual salt in paper pack per 7 rubles.
Step 3
Put the fish onto the salt.
Step 4
Sprinkle its front part with pepper and put half of the dill.
Step 5
Put the lemon on top of the dill.
Step 6
Then put the second half of the dill. I purposefully put the lemon between the dill as it will give the juice and aroma but it won’t make the fish too much “lemon”. Close up the front part.
Step 7
Add the second half of the salt pack. I needed 200 g more (1.2 kg in total) to cover the sides. It should be covered with salt completely except for the tail and the nose. Put into the oven pre-heated until 220 degrees. The logic is as follows: 25 minutes for 1 kg fish and add 5 minutes for each next 500 g. It means my 1.5-kg fish stayed at the oven for half an hour.
Step 8
You may serve it to the table in the baking pan. Breaking the salt crust will look glamorously. All will be delighted when seeing like the juice is pouring. Remove the skin carefully and divide into portions.
Bon appetite!
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