Chef's Recipe: Salmon en Croute de Sel


2 Salmon Fillets, around 3 lb in weight
1 Tomato
1 Zucchini
1 Shallot
4 Tablespoons of Olive Oil
1 oz of Chopped Fresh Mint
5 lb of Coarse Sea Salt
6 Egg whites
Salt and pepper



Slice the tomato, zucchini and shallot
Season the first fillet and put vegetable slices on top along with the chopped mint
Pour the olive oil over, cover with the second fillet skin side up
Make a paste with the egg whites and coarse salt. The paste should hold its shape when moulded
Cover the salmon with the paste; Make a pattern on top if you wish
Bake in a hot oven about at 200C for 1 hour
Take off the crust and serve

Bon Appetite – Sylvain (Serves 10)

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