Gastronomixs

Turbot in a salt crust

The salt crust keeps the fish juicy and moist. This preparation method is also perfect to use on smaller-sized turbots. You can also crack open the salt crust at the table for a special effect.

Turbot in a salt crustEnlarge

Ingredients

1.5

kg

turbot, whole

1

kg

coarse sea salt

150

g

egg whites

Preparation method

Serving suggestions

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