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Bream in Salt
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This is an extremely simple way of cooking fish. The idea is to prevent the bream from getting dry and to keep all the juices and aromas inside. If you use larger bream, you'll need to increase the cooking time: for 600g bream, bake for 35 minutes, for 1kg bream, bake for 45 minutes. You may also need to increase the salt and egg whites proportionately.
This recipe was first published in May 2003.