In recipes, this time we bring you a very simple and healthy way to prepare fish: a lubine recipe to salt. Although at first glance it seems that the salt will make this lubina dish a very salty one, it is quite the opposite, because the salt forms a layer that cooks the fish and leaves it juicy and with a lot of flavor. Preparing any salt fish is a very successful option for a party or celebration meal. In addition, it does not have a long time for preparation, so you will have a great dish. Discover for yourself how easy it is and learn how to make salt to salt.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make salt: |
| 2 units of 600 gr lubins. Each 2 kilograms of special salt to make the fish to the salt 1 glass of water |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make salt:
1. Prepare the ingredients for the lubina to the salt. In the fish market they will clean your lubina to make it in the oven. Turn on the oven to preheat it at 200 ºC with heat up and down.
2. In a large bowl put the fat salt for fish, add the water and, with your hands, remove well to mix everything and you have a compact bark and last around the fish.
3. Take a baking sheet and put a part of the salt at the base.
4. Put the lubina to the salt on the tray. Go adding salt above the lubins covering them well, while pressureing with your hands so that they are well covered by salt.
5. put the tray with the baked lubina. Put the tray in the middle and bake. The time of the lubina to the salt is about 20-25 minutes, but this depends on how large the lubins are. In this case, we had them for 25 minutes. After the time, take out the tray. Remove salt scab with the help of a kitchen deck. Sit them and, with a knife, see the salt bark cut and raise it.
6. Place the lubins to the salt in a fountain and remove the skin, it will come out very easily. The meat of the lubina will look smooth and juicy, it will be delicious because it will have cooked with its own juice. Take pieces of the meat from the lubina and place them in dishes, leaving the central spine. The meat from the spine takes off very well.
