Salt-Baked Sea Bream with Allioli
A creamy Catalan garlic sauce is the perfect accompanyment for classic, salt-baked dorade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Blender
- Wooden mallet
- Oven
- Mixing bowl
- Baking sheet
- Aluminum foil
- Plastic wrap
- Refrigerator
- Whisk
- Pastry brush
- Cutting board
- Chef's knife
Ingredients
- 2 medium garlic cloves, mashed to a paste
- 1 large egg, at room temperature
- 3⁄4 tsp. white wine vinegar
- Kosher salt
- Freshly ground white pepper
- 1 cup olive oil
- Two 1-lb. whole sea bream (dorada), gutted and scaled
- 4 1⁄2 lb. (12¼ cups) coarse sea salt or coarse kosher salt
- 3 large egg whites
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