Dorade in a Salt Crust

Jessica Kuerten serves up Dorade in a Salt Crust with sauteed spinach and rosemary potatoes.


  • 3 whole dorade or sea bream (gutted)
  • bunch of mixed herbs including dill, flat leaf parsley and coriander
  • 2 kg coarse salt
  • 1 egg white
  • 500 g fresh spinach (trimmed)
  • 1 dessertspoon water
  • salt and freshly ground pepper


  1. Pre-heat the oven to 230°C/Gas 6.
  2. Place the salt in a large bowl and add the egg white, stir thoroughly until the mixture is liquid and line a baking dish with the salt. Place the fishes on top with a small gap between them. Then cover each fish completely with the salt making sure that none gets inside the fish. Bake in the oven for 20-25 minutes.
  3. To cook the spinach, place in a pot with the water, season well and wilt over a medium heat, remove the moisture and serve with fish fillets.
  4. To serve the fish: Use a blunt kitchen object to break the salt, then remove the salt from around the fish. Remove the hard crust from the fish carefully, taking the skin with it.
  5. Remove the two top fillets with a flat knife, then take out the backbone of the fish carefully and remove the other fillets.


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