Pesce al Sale (Salt-Crusted Fish)

Pesce al Sale (Salt-Crusted Fish)

By Master Chef Gianluca Deiana Abis

Pesce al Sale

Pesce al Sale is a traditional Italian dish where the fish is baked in a thick salt crust, creating a perfectly moist and flavorful result. The salt helps to seal in the fish's natural juices, infusing it with a delicate, sea-salty flavor while keeping it tender and succulent. Master Chef Gianluca Deiana Abis presents this classic dish with his expert touch, ensuring that the fish remains juicy and packed with flavor, while also highlighting the simplicity and elegance of Italian cooking.

History of Pesce al Sale

The dish Pesce al Sale has its origins in coastal regions of Italy, particularly in the southern and central areas, such as the Amalfi Coast, Tuscany, and Sicily. The use of salt as a cooking technique dates back centuries, as it was one of the most effective ways to preserve food and enhance flavors. Cooking fish in a salt crust is an ancient method, traditionally used to bake whole fish, ensuring that it is cooked evenly and retains all its natural flavors. Over the years, this method has become a popular and prized dish in Italian kitchens, often reserved for special occasions and celebrations.

Pesce al Sale Recipe

Serves: 4Prep Time: 20 minutesCook Time: 30-40 minutes

Ingredients

• 1 whole fish (such as sea bass, bream, or snapper), cleaned and gutted (about 1.5–2 kg/3.3–4.4 lbs)

• 2 kg (4.4 lbs) coarse sea salt

• 1 egg white

• Fresh herbs (such as rosemary, thyme, or parsley)

• 1 lemon, sliced

• 2 cloves garlic, smashed

• Olive oil, for drizzling (optional)

• Freshly ground black pepper, to taste

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 200°C (400°F).

Step 2: Prepare the Fish

1. Rinse the fish under cold water and pat it dry with paper towels.

2. Stuff the cavity of the fish with fresh herbs, lemon slices, and garlic cloves. This will infuse the fish with aromatic flavors as it cooks.

3. Place the fish on a baking sheet lined with parchment paper.

Step 3: Prepare the Salt Crust

1. In a large mixing bowl, combine the coarse sea salt with the egg white. Mix well until the salt becomes slightly damp and holds together when pressed.

2. Spread a small amount of salt on the bottom of the baking sheet to create a bed for the fish.

Step 4: Coat the Fish

1. Gently place the fish on top of the salt bed.

2. Using the remaining salt mixture, completely cover the fish, pressing the salt down gently to form a solid crust around it. Make sure the fish is fully encased, leaving no openings.

Step 5: Bake the Fish

1. Place the fish in the preheated oven and bake for 30–40 minutes, depending on the size of the fish. A general rule is to bake for 20 minutes per kilogram (2.2 lbs) of fish.

2. The salt crust should harden and turn slightly golden when the fish is ready.

Step 6: Serve the Fish

1. Once baked, remove the fish from the oven and let it rest for a few minutes.

2. Crack open the salt crust carefully using a hammer or the back of a spoon.

3. Gently lift the fish from the crust, and discard any leftover salt.

4. Serve the fish whole, drizzling with olive oil (optional) and garnishing with additional lemon slices and freshly ground black pepper.

Chef’s Tip by Gianluca Deiana Abis

For added flavor, you can use a combination of coarse sea salt and aromatic herbs like rosemary, thyme, and bay leaves mixed into the salt crust. This will subtly infuse the fish with additional herbaceous notes during the cooking process.

A Simple Yet Elegant Dish

Pesce al Sale is a perfect example of Italian culinary simplicity, allowing the quality of the ingredients to speak for themselves. The salt crust method enhances the fish's natural flavors while keeping it moist and succulent. Whether served as a special occasion dish or a luxurious weeknight meal, Pesce al Sale is a celebration of Italian coastal cuisine, sure to impress guests and bring a touch of Italy to your table.