Recipe: Sea Bass in Salt Crust

Name: Sea Bass in Salt Crust
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: Sea bass in salt crust for 4 to 6 people:; 1 Beautiful sea bass of 1.3 to 3.5 lb (1.6 kg) gutted through the gills (these ones fresh from the Île d'Yeu); the belly slightly open and cleaned; 5.5 lb (2.5 kg) of sea salt; 0.8 cup (20 cl) of seawater* or sparkling water; and some seaweed roughly chopped (if you have it); 2 egg whites; fresh thyme lemon, savory 2 crushed garlic cloves; fine salt a little Espelette pepper; 17.75 oz (500 g) of new potatoes from Île de Ré just washed

By chef patrick Asfaux 4.8/5 (5 reviews) · 🍳 4 made it

Prep 15 min

Cook 45 min

Total 1h

Servings 4 serv.

As usual, a few consumption tips Sea bass comes straight from Yeu Island, gutted through the gills to preserve the flesh. The salt crust uses 2.5 kg of sea salt mixed with egg whites into a cement that bakes 25 minutes at 210°C, then rests 20 minutes in the turned-off oven. Île de Ré potatoes roast alongside. Serve with warm beurre blanc.

Ingredients for 4 servings

Adjust for

servings

Sea bass in salt crust for 4 to 6 people:
1 Beautiful sea bass of 1.3 to 3.5 lb (1.6 kg) gutted through the gills (these ones fresh from the Île d'Yeu)
the belly slightly open and cleaned
5.5 lb (2.5 kg) of sea salt
0.8 cup (20 cl) of seawater* or sparkling water
and some seaweed roughly chopped (if you have it)
2 egg whites
fresh thyme lemon, savory 2 crushed garlic cloves
fine salt a little Espelette pepper
17.75 oz (500 g) of new potatoes from Île de Ré just washed

Step-by-step directions

1 Remove your baking sheet from the oven and preheat to 410°F (210°C) (gas mark 7).

2 In a large salad bowl pour your coarse salt, make a hole in the center, add your water, your egg whites and your seaweed (if you have it) then knead until you obtain a kind of sea cement.

3 Prepare your sea bass, inside the belly salt and pepper (Espelette or Cayenne) then add your herbs and your crushed garlic cloves.

4 Line your baking sheet with parchment paper then pour a layer of salt the size of the sea bass about 2cm thick

Place your sea bass on it then pour the rest of the salt over it, shape it with your hands so that it is well enclosed in its salt crust, then arrange your new potatoes around it.

5 Place in the middle of the oven for 25 minutes cooking, then turn off your oven, leave it slightly ajar and let it rest for 20 minutes.

6 On your work surface break the salt crust (the skin will come off with it) then gently remove the flesh, plate on hot dishes with a little beurre blanc on the side and the small new potatoes arranged around it.

*If you have sea salt directly from the salt marshes that is already impregnated with seawater, it is unnecessary to mix water into your mixture.

A chef's advice

Sea bass in salt crust is a classic that works every time because it's visually stunning: you crack open the crust in front of everyone, the skin comes off with it, and the flesh stays intact and moist. Historically it's a Mediterranean technique, but French coastal cooks adopted it long ago, especially in Vendée and Brittany. Sea bass is caught year-round, but best from May to October when well-fed. Île de Ré potatoes arrive late May and hang around through September, perfect alongside fish. It's a summer dish, lighter than it looks, that holds its own with dry minerally whites. For sides, potatoes roasted on a griddle or in the oven is plenty. Add a bitter green salad if you want (chicory, radicchio) with a trace of white wine vinegar. No need for complicated sauces: warm beurre blanc does the job, fine salt, white pepper. Some cooks add a trace of fresh lemon juice, that's nice too.

Frequently asked questions

Can you replace sea water with fresh water for the salt crust?

Yes, sparkling water (Perrier, San Pellegrino) works just fine. It just helps the mix set. If you use sea salt from salt marshes already mineral-rich, you need water just to bind it. Check consistency: should be like cement, neither too dry nor runny.

How do you know if the bass is cooked inside when the crust hides it completely?

Timing is your friend: 25 minutes at 210°C, then 20 minutes resting with oven off, works nearly every time for a 1.3 to 1.6 kg bass. The crust's minerals insulate heat well. First time, set a timer. After that you'll feel it. Flesh should lift off the spine easily, that's your sign.

What type of baking sheet do you need for the salt-crusted bass?

A standard baking sheet, as large as you have. Line it with parchment paper: stops the crust sticking and makes service easier. Only small sheets? Use two bars and a larger tray. No mold needed, just a flat surface.

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Did you know?

What is the main macronutrient contained in olive oil, a key ingredient in French Mediterranean cuisine?

Carbohydrates Proteins Lipids (fats)

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