Salt Baked Fish, Cabbage, and Sautéed Asparagus

Recipe by Noma Projects
ocean a la creme
Salt Baked Fish, Cabbage, and Sautéed Asparagus
Serves 4

For this staff-meal favorite, we encase the fish in a thick layer of coarse salt before baking to seal in moisture and concentrate the flavor. Ask your fishmonger to gut the fish without fully opening it, preferably leaving the scales intact.

This item is no longer available.
Ocean à la Crème
Ocean à la Crème
This item is no longer available.
The Ocean Bundle
The Ocean Bundle
Ingredients

For the fish: 

1 Medium-sized white fish

2 kg Coarse sea salt

For the cabbage:

1 Pointed cabbage

Olive oil

Salt and pepper, to taste

For the asparagus:

1 bunch asparagus

Olive oil

Lemon juice

Salt, to taste

For Serving:

1 Tbsp Ocean à la Crème

Method

Prepare the fish:

  • Mix 2 kg of coarse salt with a beaten egg white or some water until well combined.
  • Spread the salt mixture onto a baking tray lined with parchment paper.
  • Place the fish on top and generously cover with the salt mixture, leaving a small part of the tail exposed.

Prepare the cabbage:

  • Preheat the oven to 190°C (375°F).
  • Bake the fish for about 20 to 40 minutes, depending on its size and shape.
  • To check if the fish is done, gently tug on the exposed tail; if it comes off easily, the fish is ready. 

Prepare the asparagus:

  • Remove the bottoms of the asparagus. 
  • Sauté the asparagus with a spoonful of oil until tender. 
  • Season with lemon juice and salt before serving. 

Serve the dish:

  • Carefully remove the salt layer from the fish and serve the fillets. 
  • Arrange the crispy cabbage wedges and sautéed asparagus around the fish. 

Add a spoonful of Ocean à la crème to each fillet, adding a creamy and flavorful finishing touch to the dish.

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