
Salt Crust For Poultry, Fish or Vegetable
Ingredients
- 500 Grams(1 pound) Coarse Sea Salt (unrefined)
- 800 Grams(1.5 pound) Flour
- 500 Milliliters Water (warm)
Instructions
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 . . .