Fish cooked on a bed of salt
Recipe by Tomaz Kavcic
The bed of salt or piastra is made up of salt and a mixture of aromatic herbs that change with the seasons. In summer, you could use rosemary, thyme, sage, marjoram and black and pink pepper, or any herbs you might have in your garden
- 1 kg coarse natural sea salt
- 6 fillets of fish of your choice
- 1 generous bouquet of aromatic herbs
Heat the salt in the oven at 250°C and prepare a stock with some of the herbs you have gathered. As the salt bakes, use a knife to shape it into a bed for the fish. Obviously, the size of the bed of salt will depend on the size of your fish. However, it must always be two fingers thick.
After 10 minutes, moisten the salt by spraying on some of the stock. This will instantly create iodised steam and solidify the bed of salt. Spray a second time.
To cook the fish
Place the fish on the bed of salt and spray at regular intervals. The fragrance of the herbs will gradually combine with the steam given off by the salt. One fillet of fish will only take a few minutes to cook. Five minutes before the end of cooling time, heat up a frying pan and seal the fillet for a few seconds.
Let the bed of salt and the fish rest for a few moments before serving.
Serve with a drizzle of extra virgin olive oil - but no salt!
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