Salt Crusted Bandera Dorade
This is a technique perfect for those who love the pure taste of fish. Roasting in a salt crust heightens sea bream’s character, intensifying it. The combination of cooking the sea bream in its own juices and steaming it in a salt crust captures all the natural flavor and texture of your favorite fish.
Don’t worry about scaling your fish—the scales help protect the fish and will pull off when you remove the salt.
Recipe by Rick Moonen.