Turbot Fish Cooked in Salt Crust

Chef Jean Michel Lorain, owner of the upscale restaurant La Côte St. Jacques in Joigny, France, on the banks of the Yonne River. The reputed chef is teaching us how to make Turbot fish fillet, baked in salt crust and served with boiled vegetables. Baking in salt crust is a great way to preserve your cooked food’s flavors and keep its natural moisture while cooking it evenly from all sides. Despite of what you might think, it doesn’t mean you have to be careful while adding salt to your dish. in fact, the salt in the salt crust have no effect on the dish itself.