2 gilthead bream, weighing 1-3/4 lb each
4 1/2 lb rock salt
1 tbsp mustard
2 tbsp sherry vinegar
1 tbsp sugar
5 fl oz virgin olive oil
5 oz fresh dill
Salt and Pepper
Cover the base of an oven-proof pan with a thick layer of salt. Arrange the clean but unscaled bream on top then cover them separately and completely with the rock salt. Sprinkle a little water over the salt to moisten and press with your hands to form a block. Cook in the oven at 390 degrees F for 40-45 minutes (or 12 minutes in the microwave on high). Remove from the oven and cut the salt by hitting around the edge to open up the crust as if it were a plaster cast. Fillet the fish and serve with the sauce.
Dill sauce: Place the egg, mustard, vinegar, sugar, salt and pepper in the blender and beat at medium speed. Gradually add the olive oil through the hole in the top. When a thick sauce similar to a mayonnaise has formed, check the seasoning, remove from the beater and add the chopped dill.
Recipe courtesy of Spain GourmeTour magazine.