Bricknic

Your weekly dose of Monday morning oysters! We wish you all a great start to the new week. Keep it easy and eat oysters. 🦪🧱🔥

⭐️NEW⭐️NEW⭐️NEW⭐️

The new Bricknic Large and Bricknic Mini cooking bricks are now available.‼️‼️‼️💪

- made from natural clay
- modular size
- compatible with original Brick

For even more Bricknic cooking adventures! 🧱👨🏼‍🍳🥘

⭐️NEW⭐️NEW⭐️NEW⭐️

The new Bricknic Large and Bricknic Mini cooking bricks are now available.‼️‼️‼️💪

- made from natural clay
- modular size
- compatible with the Bricknic Original

For even more Bricknic cooking adventures! 🧱👨🏼‍🍳🥘

🐟 Salt-Crusted Bream baked in the Bricknic Cooking

Ingredients (for 2 people) 🐟🍋🌿

•1 fresh gilt-head bream (dorade), about 400–600 g, gutted
•1 kg coarse sea salt 🧂
•2 egg whites (to bind the salt) 🥚
•1 lemon, sliced 🍋
•2 sprigs of rosemary or thyme 🌿
•A bit of olive oil 🫒
•Optional: pepper and garlic to taste 🧄

Preparation 👩‍🍳

Prepare the Brick:
Soak the Bricknic Cooking Brick in water for about 10 minutes so the clay can absorb moisture. 💧
Then lightly rub the bottom half with olive oil to prevent sticking.

Mix the salt crust:
In a bowl, combine the coarse sea salt with the egg whites.
The mixture should be slightly moist and moldable – not too runny.

Prepare the fish:
Rinse the bream inside and out with cold water, then pat dry.
Fill the cavity with lemon slices, herbs, and optionally garlic.
Lightly rub the outside with olive oil (don’t salt the skin – the crust will handle that!).

Layer in the Brick: 🧱
Place a layer of salt (about 1 cm thick) in the bottom part of the Brick.
Lay the fish on top and completely cover it with the remaining salt mixture.
Close the Brick with the top half.

Cooking: 🔥
In the oven: Place the Brick in a cold oven, heat to 220 °C, and cook for about 35–40 minutes.
On the grill: Place the Brick in the hot coals or on the grill grate and cook for about 30–35 minutes (depending on heat).

To serve: 🍽️
Carefully open the Brick (beware of hot steam! ♨️).
Crack and remove the salt crust with a spoon or knife.
Gently separate the tender fish meat from the skin and serve with a drizzle of olive oil and lemon juice. 🍋🫒

Tip: 💡
The clay walls of the Bricknic create gentle, even heat – perfect for the delicate texture of bream.
Serve with a fresh green salad 🥗 or oven-roasted potatoes with herb oil 🥔🌿.

📖 Recipe by
📸 Photos by