Croatian sea bass in a Ston salt crust
Sea bass baked under the peka (bell) or in the oven. A crust of egg whites and coarse salt keeps the fish juicy and comes off after baking. Recipe from the book, p. 15.
- Under the peka
- about 30 min
- Oven
- 180 °C · 20 min
- Wine
- Pošip Mili
Ingredients
- 1 kg of fish (seabass)
- 1.2 kg of coarse Ston salt
- the egg whites from 4-5 eggs
- rosemary
- lemon
Method
Tap a step to mark it as done.
“We recommend serving this fish dish with Pošip Mili white wine from the Miho Rozič Winery in Ston.”
The recipe is reproduced from the book unchanged; we have not re-tested it. The method gives the whites of four eggs, the ingredients list 4–5 eggs: go by the size of the fish. Page 15 in the sample
Why Ston salt
According to the book, the Stagnum saltworks were the main source of income of the Republic of Dubrovnik until the 18th century; salt made up a third of its income. The saltworks have 58 pools and the salt is harvested by hand.
The whole chapter on salt, p. 14