Salt-crusted sea bass
Ingredients
for 4 person
2 | sea bass (organic) (approx. 600 g each), filleted, not scaled |
1 | organic lemon, in slices |
3 | garlic cloves, sliced |
6 sprig | thyme |
2 sprig | rosemary |
2 tbsp | olive oil |
3 kg | coarse sea salt |
3 | egg whites |
½ dl | water |
How it's done
Fish
Rinse the fish inside and out under cold running water, pat dry. Slice the lemons, thinly slice the garlic and insert into the abdominal cavities of the fish, with the herbs. Brush the fish with oil.
Salt crust:
Mix the salt, egg white and water well. Line a baking tray with baking paper, place approx. 1/3 of the salt mixture in the centre and shape into a base. Lay the fish on top, cover with the remaining mixture (the fish must be completely covered).
Bake:
for approx. 30 mins. in a convection/fan oven preheated to 240°C. Remove and leave the fish to stand for approx. 10 mins. Shatter the salt crust with the back of a knife. Remove the loose grains of salt with a brush. Fillet the fish and remove the skin before serving.
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