Whole Roasted Turbot In Salt Crust

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   ["It all starts with choosing the right fish. How do you know, which one to pick? Here are my little hints. Do not go for a big fish; the bigger the fish, the older it is and the more likely its meat will be drier. My turbot was only 700gr/1.5lb and it was more than enough for two people. (Anything below 1kg/2.2lb is good.) The freshness of the fish can be judged by the eyes of the fish: only fish, caught in the last 24 hours will have normal eyes. Within the second 24 hours after being caught, its eyes will become blurred and homogeneous.", "Set your fish ready. No cleaning, no cutting or peeling required! Just rinse it in cold water and place it on a yummy, herbal pillow made of dill, tarragon, lemons and lot of salt. Salt serves as a protector from the direct heat waves. It keeps the fish moisturised and evenly spreads the heat.", "Place the fish onto the herbs and cover it in salt. Make sure, that every single piece of your fish is well covered. Drizzle with a few splashes of water to help salt particles get sticky and literally seal your fish from all sides. (The dill below was just for fun: a kind of a tribute to my beautiful fishie . I took it away after taking this photo.) Put the tray into the pre-heated oven and cook for 30-35 minutes: 180C/356F/fan.", "When the fish is ready, take it out and carefully crush the top. It will be solid and hard as a rock. So, split it in halves with a sharp knife and carefully remove each of them, not ruining the fish.", "Now turn the fish upside down and gently remove the first layer of the meat! Do not forget the most delicious ""bullets"

* Per serving · 4 servings · Values may vary.