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 dessertspoo water
  • salt and freshly ground pepper


  • Pre-heat the oven to 230°C/Gas 6.
  • 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.
  • 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.
  • 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.
  • Remove the two top fillets with a flat knife, then take out the backbone of the fish carefully and remove the other fillets.

More by Jessica Kuerten:

Find recipes by keyword:

mains entertaining the restaurant