Dish

Riba u soli

Fish in salt crust

Riba u soli is made by encasing a whole fish in a layer of coarse sea salt and baking it in the oven until the salt crust becomes hard and golden brown. The salt crust is then cracked open to reveal the tender and juicy fish inside. The dish is typically served with a side of boiled potatoes and a drizzle of olive oil. The salt crust helps to lock in the moisture of the fish, resulting in a succulent and flavorful dish.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Riba u soli is a traditional Croatian dish that has been enjoyed for centuries. It is believed to have originated in the coastal regions of Croatia, where salt was readily available. Today, it is a popular dish throughout the country and is often served at family gatherings and special occasions.

Dietary considerations

This dish is high in protein and omega-3 fatty acids, making it a healthy option for those looking to incorporate more seafood into their diet. However, it may not be suitable for individuals with fish allergies or sensitivities due to the use of whole fish.

Variations

There are many variations of this dish, with some recipes calling for the addition of herbs and spices to the salt crust. Others may stuff the fish with lemon slices or fresh herbs for added flavor.

Presentation and garnishing

To enhance the presentation of this dish, serve the fish on a bed of boiled potatoes and garnish with a sprig of fresh parsley. A drizzle of olive oil can also be added for extra flavor.

Tips & Tricks

When encasing the fish in the salt crust, be sure to pack the salt tightly around the fish to ensure that it cooks evenly. It is also important to use a coarse sea salt for the best results.

Side-dishes

Boiled potatoes are a classic side dish to serve with Riba u soli. A simple salad of mixed greens and tomatoes can also be a refreshing accompaniment.

Drink pairings

A crisp white wine such as a Chardonnay or Pinot Grigio pairs well with this dish. For those who prefer beer, a light lager or pilsner is a good choice.