Page 15 · Food · recipe
Seabass (brancin) in a Ston salt crust prepared under the bell
Remove the scales and the gills from the gutted fish, rinse it and pat it dry. Insert a sprig of rosemary into the abdominal cavity. Whip the whites of four eggs till they are stiff and mix them with coarse Ston natural salt. Place the fish in the lower part of the pot (or in a pan) and cover it with the salt mixture. Ensure that the fish is evenly covered with the salt mixture. Bake it under the bell for about 30 minutes (depending on the size of the fish - i.e. bake it in the oven for about 20 minutes at 180 °C). After it is baked remove the crust from the fish, get rid of the skin and the bones and serve it with lemon.
We recommend serving this fish dish with Pošip Mili white wine from the Miho Rozič Winery in Ston.
Ingredients:
- 1 kg of fish (seabass)
- 1.2 kg of coarse Ston salt
- the egg whites from 4-5 eggs
- rosemary
- lemon
Transcript of the sample PDF.
