Char in a salt crust with tomato and olive salsa

Name: Char in a salt crust with tomato and olive salsa
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 3 kg coarse sea salt; 1 Organic Lemon; 6 Twigs Thyme; 2 Branches of rosemary; 2 Char (ready for cooking; à approx. 400 g); 4 Tomatoes; 2 TABLESPOONS green olives (without stone); 1 Shallot; 1 small clove of garlic; 4 Stem(s) Basil; 8 TABLESPOONS Olive oil; 1 TABLESPOON White wine vinegar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, cayenne pepper, pepper, sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

3 kg coarse sea salt
1 Organic Lemon
6 Twigs Thyme
2 Branches of rosemary
2 Char (ready for cooking; à approx. 400 g)
4 Tomatoes
2 TABLESPOONS green olives (without stone)
1 Shallot
1 small clove of garlic
4 Stem(s) Basil
8 TABLESPOONS Olive oil
1 TABLESPOON White wine vinegar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp salt, cayenne pepper, pepper, sugar
baking paper

Directions

1
Mix sea salt with 150-200 ml water. Wash and slice the lemon. Wash herbs and dab dry. Wash fish inside and outside and dab dry. Fill with the lemon slices and herbs.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Spread a third of the salt as a base on the baking tray. Place the fish side by side on the salt and cover with the remaining salt.
3
Cook in the hot oven on the middle shelf for 15-18 minutes. Remove from the oven and leave to rest for about 5 minutes.
4
Meanwhile wash and finely dice the tomatoes. Chop the olives coarsely. Peel and finely dice the shallot. Peel garlic and chop finely. Wash basil and shake dry. Leaf
5
Mix the prepared ingredients with olive oil, vinegar and lemon juice. Season with salt, cayenne pepper, pepper and 1 pinch of sugar.
6
Tap the salt crust all around with a knife, carefully loosen and lift off. Remove the fish fillets from the bone. Serve with the tomato and olive salsa.