Recipe: Sea Bass in Salt Crust

Name: Bar de ligne en croûte de sel
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 portions
Ingredients: Bar en croûte de sel pour 4 a 6 personnes :; 1 Joli bar de 1,3 a 1,6 kg vidé par les ouïes (ceux là en direct de l' île d'Yeu); le ventre entrouvert et nettoyé; 2,5 kg de sel marin; 20 cl d'eau de mer* ou d'eau pétillante; et un peu d'algues un peu hachées (si vous avez); 2 blancs d'oeufs; thym frais citron ,sarriette 2 gousses d'ail écrasées; sel fin un peu de piment d'Espelette; 500 g de pommes grenailles de l'île de Ré juste lavées

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (5 reviews) Fishes

Prep 15 min

Cook 45 min

Total 1h

Servings 4 serv.

As usual, a few consumption tips

Ingredients for 4 servings

Sea bass in salt crust for 4 to 6 people:
1 Beautiful sea bass of 1.3 to 1.6 kg gutted through the gills (these ones fresh from the Île d'Yeu)
the belly slightly open and cleaned
2.5 kg of sea salt
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
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 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.

Canard aux pommes Croute de sel Loup