Spanish cuisine is one of the most popular in the world, and it’s easy to find a restaurant serving it in most big cities. Although paella and gazpacho are arguably the most famous Spanish dishes, one healthy Spanish dish worth trying is Dorada a la Sal.
Dorada a la sal literally translates to sea bream with salt. Sometimes called the gilthead bream, Dorada is a type of sea bream commonly found in Spain. This fish is so healthy and tasty that you can find it in many Spanish restaurants.
Read on to learn more about what Dorada a la sal is and its history.
This article will also share a popular recipe you can make and enjoy at home!
What Is Dorada a La Sal?
Dorada a la sal is a Spanish dish that contains two key ingredients: sea bream and salt. The sea bream lays on a thick layer of salt and is topped with more salt before being baked in an oven.
The process helps retain the original flavor of the fish so you can enjoy its juicy goodness.
The popular Spanish fish dish is valued for its easy preparation, simple ingredients, and fresh flavor.
It is also worth noting that although many people might readily believe the fish will become too salty due to the thick salt coating, that is not actually the case.
The salt layer is usually mixed with egg whites and water to hold the salt particles together.
The water component may break down some salt particles and release sodium to impart a salty flavor to the fish.
Adding egg white will result in a thick crust that prevents too many loose salt particles from penetrating the fish skin, leaving the flesh with a savory hint without being overwhelmingly salty.
The salt crust also provides insulation to the fish during baking to help it cook evenly.
In addition, salt has a tenderizing effect on fish.
Dissolved salt particles naturally draw out the moisture from the fish, while the crust locks the moisture in, returning it to the fish and resulting in a juicy dish.
The History of Dorada a La Sal
The preparation style required for cooking Dorada a la sal uses a salt crust, with similar recipes dating back to the fourth century BCE in Greece.
Other similar methods were found in Muslim cooking as early as the 13th century and Chinese cuisine in the mid-17th century.
However, there are no written records of whether or not Spain got the recipe from another culture.
Either way, salt-baking has been a long-practiced and trusted cooking method in many Spanish Mediterranean coastal communities, such as Murcia, where fishermen used salt for cooking and food preservation.
Although there are no clear details about the precise origin of Dorada a la sal or who came up with the idea.
It makes sense to imagine that the dish came about since sea bream is a common fish in Spain and the country has a long history of using salt in its dishes.
Dorada a La Sal Recipe
Although it is possible to cook sea bream with salt in many ways, Dorada a la sal is best prepared by salt-baking.
The recipe brings out the fresh and natural flavors of the fish while keeping the sodium content low, making it a healthy seafood dish.
Ingredients
- One whole sea bream (approximately 500 g / 1.1 lb)
- Coarse sea salt (twice the weight of the fish)
- Egg white (1 egg for every 300 g / 0.66 lbs of salt)
- Water
- Herbs (rosemary, thyme, or parsley)
Steps to Make Dorada a La Sal
- Clean and gut the fish but don’t remove the scales. The scales can provide extra insulation and protection from excess salt.
- Preheat the oven to 200 °C (400 °F) for ten minutes.
- Mix the egg white and salt and add a few drops of water until the texture of the mixture becomes moist like wet sand.
- Mince your choice of herb and add it to the mixture for extra flavor.
- Lay a piece of foil on the baking pan and spread a half-inch (1.27 cm) thick layer of salt.
- Lay the fish on the salt layer and cover it with more salt. Coat the fish evenly by pressing the salt crust against it. Add more water if the crust crumbles.
- Place the pan in the oven and bake for 15 – 20 minutes. Observe until the crust starts turning light brown.
- Take out the pan and let the fish rest on the table for five minutes.
- Using a knife, crack the salt crust and gently peel it off the fish. Ideally, the fish skin will stick to the crust. Otherwise, gently remove the skin off the flesh of the fish.
- Remove the filet cuts and set them on a plate for serving. Enjoy!
Final Dorada a la Sal Thoughts
Dorada a la sal makes for an excellent meal for the family because of the following reasons:
- It is easy to prepare.
- It requires few affordable ingredients.
- It is healthy.
Salt is now a widely available and affordable ingredient. However, too much salt in the diet is bad for one’s health.
Luckily, although Dorada a la sal uses a large amount of salt, not much of it is incorporated into the fish, keeping the dish safe and healthy for those with dietary restrictions.
Sources
- Wikipedia: Salt Crust
- Saveur: Salt-Baking is the Key to Juicier Birds, Meats, and Seafood
- National Library of Medicine: Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.