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Salted Sea-bass with Dalmatian garnish

Ingredients (Serves 10)

10 Sea-bass (each weighing approx. 200g)
1kg Sea salt
2kg Swiss chard
1kg Potato
150ml Olive oil
50g Salt
20g Garlic
2g Pepper

Preparation: Sea-bass
Gut, de-scale and wash the sea-bass and then dry them. Coat a baking dish with olive oil. Cover the entire fish on both sides with the sea salt ensuring the salt is around 1cm in thickness. Place the fish alongside each other in the baking dish and cover with remainder of the salt. Sprinkle a little water over the salted fish and place in the oven at 200 degrees Celsius for around 1 hour. (To confirm: the fish is completely covered in salt. The salt will form a crust around the fish and the fish cooks in its own juices. There is no need to worry that it will become too salty.) When the fish is ready, remove the salt crust from the fish and serve the fish along with the Dalmatian garnish.

Preparation: Dalmatian garnish
Peel the potatoes, cut them into cubes and put in a saucepan to boil. When the potatoes are ready, drain and set them aside and then put the washed chard into a saucepan to boil (it is possible to use other vegetables, such as spinach, cabbage, broccoli, or cauliflower). When the vegetables are ready, drain the water. In another pan, lightly heat up the olive oil. Add the finely chopped garlic to the oil. As soon as the garlic begins to smell (be careful as garlic burns easily), pour the olive oil and garlic onto the vegetables and season with salt and pepper. In some regions the potato and chard are mashed together but elsewhere the potato and chard are mixed together but the potato is in large chunks.
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Mladen will be conducting Croatian cuisine classes in Croatia as part of the Croatian Language School’s immersion courses.
Please see here for more details.
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