Bass in a Salt Crust

Lubina Salteado

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

Throughout Spain, in smart restaurants and beach bars alike, you will find a dish that is spectacularly visual, gastronomically perfect and yet so simple. It is a whole bass or bream baked in a block of salt. The success of the dish depends on the freshness of the fish.

The technique for preparing this dish is ancient and found in many culture’s. Gypsies have put hedgehogs in clay and baked them over a fire. Maoris have dug pits in the sand, wrapped pigs and fish in banana leaves an