Salt Crust For Poultry, Fish or Vegetable

Salt Crust For Poultry, Fish or Vegetable

Servings 6
Total Time 10 mins


  • 500 Grams(1 pound) Coarse Sea Salt (unrefined)
  • 800 Grams(1.5 pound) Flour
  • 500 Milliliters Water (warm)


Yield: 1 crust for a 2 kg or 4 lb bird

  • In a stand-up mixer or by hand, combine all the ingredients and mix well 4 to 5 minutes on 1st speed
  • Let rest 10 minutes and then roll out the dough, 1.5cm (a half-inch) thick.
  • Use to envelope your whole chicken, a guinea fowl, a whole fish like Seabass or seabream, whole beetroot . . .
Recipe Category: All Seasons, Appetizer, autumn, Cooking Techniques, Dinner, French Classics, Holiday and Special Occassions, kid friendly, Lunch, Main Course, Paris, Poultry, Public, Spring, summer, Uzès, vegan, Vegetable, vegetarian, Winter

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