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Salt Crust For Poultry, Fish or Vegetable
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Total Time
10
minutes
mins
Recipe Category
All Seasons, Appetizer, autumn, Cooking Techniques, Dinner, French Classics, Holiday and Special Occasions, kid friendly, Lunch, Main Course, Paris, Poultry, Public, Spring, summer, Uzès, vegan, Vegetable, vegetarian, Winter
Servings
6
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 . . .