Branzino in Crosta di Sale Erbe e Birra: A Delightful Seafood Recipe
If you’re looking for a mouthwatering seafood recipe that brings together aromatic herbs, a crisp crust, and tender fish, look no further than Branzino in Crosta di Sale Erbe e Birra. This exquisite Italian dish features a perfectly baked branzino (or sea bass) enveloped in a salt crust enriched with fresh herbs and the subtle essence of non-alcoholic beer. The combination of these ingredients results in a moist, flavorful fish that is both simple and impressive.
Recipe Overview
- Category: Main Course
- Serves: 4
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Difficulty: Intermediate
This recipe captures the essence of Mediterranean cuisine, where the natural flavors of fresh ingredients take center stage. The salt crust serves as a protective layer during baking, locking in moisture and infusing the fish with the flavors of the herbs and beer.
Ingredients
| Ingredient | Quantity |
|---|---|
| Branzino (sea bass) | 800g |
| Thyme | 1 sprig |
| Parsley | 2 sprigs |
| Sage | 4 leaves |
| Rosemary | 2 sprigs |
| Non-alcoholic beer | as needed |
| Egg whites | 3 |
| Coarse salt | 1 kg |
| Fine salt | 1 kg |
| Garlic | 2 cloves |
| Lemon zest | 1 lemon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 40g |
| Carbohydrates | 5g |
| Fats | 15g |
| Sodium | 1500mg |
| Fiber | 2g |
| Sugar | 2g |
Step-by-Step Instructions
-
Prepare the Fish:
Begin by preparing the branzino (sea bass). First, eviscerate the fish by removing its innards and cleaning it thoroughly. Ensure the fish is well-drained and set aside. -
Herb Mixture:
Finely chop the thyme, parsley, sage, and rosemary. Add them to a small bowl, along with a handful of coarse salt. Grate the zest of half the lemon and mix it into the herb-salt blend. -
Stuff the Fish:
Take a portion of the herb-salt mixture and stuff it into the cavity of the branzino. This will infuse the fish with aromatic flavors during baking. -
Prepare the Salt Crust:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in the coarse salt, fine salt, the remaining herb mixture, and the zest of the other half of the lemon. Add just enough non-alcoholic beer to create a thick paste that holds together. -
Create the Bed for Baking:
Line a baking sheet with parchment paper and spread a thin layer (about 1.5 cm) of the salt-herb mixture on it. This will serve as the base for the branzino. -
Coat the Fish:
Place the prepared branzino on top of the salt bed. Gently form the remaining salt mixture around the fish, shaping it to match the natural contour of the fish. Ensure the fish is fully enveloped, leaving no openings. -
Bake:
Preheat your oven to 180°C (350°F). Once the oven is ready, place the fish in the oven and bake for about 40 minutes. The salt crust will harden, creating a seal that locks in moisture and flavors. -
Finishing Touches:
After baking, remove the branzino from the oven and let it rest for a few moments. Using a small hammer or mallet, gently crack the salt crust. Once broken, carefully peel off the salt crust and discard it. -
Serving:
To serve, open the branzino and remove the skin. Then, cut along the backbone to remove the central bone, just as you would with any baked fish. The flesh will be tender and infused with the aromatic flavors of the herbs and lemon. Serve with a light salad, roasted vegetables, or a side of your choice for a complete Mediterranean-inspired meal.
Tips for the Perfect Branzino in Crosta di Sale
- Beer Choice: While the recipe calls for non-alcoholic beer, you can experiment with a light beer if you prefer a more pronounced flavor. Just be sure it’s not too strong or overpowering.
- Salt Crust: If you’re concerned about the salt being too salty, remember that the salt crust is meant to create an environment for the fish to bake in, not to be eaten. Most of it will be discarded after cooking.
- Fresh Herbs: Fresh herbs are essential for this recipe. The vibrant flavors from the thyme, rosemary, and sage elevate the dish, making it truly special.
- Resting the Fish: Allowing the fish to rest after baking ensures that the juices settle and the fish remains moist.
Why You’ll Love This Recipe
Branzino in Crosta di Sale Erbe e Birra is an impressive yet surprisingly simple dish to prepare. The branzino is perfectly tender, thanks to the salt crust, while the herbs and lemon zest add an incredible depth of flavor. The subtle addition of non-alcoholic beer infuses the fish with a gentle, slightly malty undertone that complements the richness of the branzino. Whether you’re serving it for a special occasion or a family dinner, this recipe is sure to impress.
Enjoy your culinary journey with Branzino in Crosta di Sale Erbe e Birra and delight in the exquisite flavors of Mediterranean-inspired cooking!
