Salt-Crusted Sea Bass | Tender Spanish Classic

Name: Salt-Crusted Sea Bass | Tender Spanish Classic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Spanyol konyha
Ingredients: 2 pcs Sea bass; 1500 g Coarse sea salt; 2 pcs Egg; 1 pc Lemon; 4 pcs (Fresh) thyme; 2 cloves Garlic; 2 tbsp Extra virgin olive oil

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40 min

Under an hour

Kifli Kukták

A spanyol tengerpartok (Murcia és Valencia) egyik legnemesebb halétele: a vastag tengeri sókéreg alatt a farkassügér saját gőzében párolódik, így a halhús hihetetlenül szaftos, puha és természetesen ízes marad.

Preparation method

Preparation

Preheat the oven to 200 °C (conventional heat). Rinse the sea basses with cold water, then pat them thoroughly dry inside the cavity and outside with paper towels. Important: leave the scales on the fish, as the scaled skin protects the meat from absorbing too much salt.

Wash the lemon thoroughly and cut it into thin slices. Flatten the garlic cloves with the flat side of a knife. Place the lemon slices, crushed garlic, and fresh thyme sprigs inside the cavity of each fish.

In a large bowl, mix the coarse sea salt with the egg whites and 2-3 tablespoons of cold water. The texture is perfect when it resembles wet beach sand and holds its shape well.

Chef's tip

The salt crust hermetically seals in moisture and the fish's natural flavors. The meat will not become overly salty; the thick skin and scales allow just enough salt through for perfect seasoning.

It pairs wonderfully with Spanish garlic aioli, as well as a light fresh green salad or boiled baby potatoes.