SEA BASS IN SALT
Sea bass in salt is a classic of Mediterranean cuisine that stands out for its elegance, simplicity and spectacular result. Cooked in a sea salt crust, this technique allows the fish to cook in its own juices, preserving its firm texture, natural flavour and all its aromas. It is a preparation that respects the quality of the main ingredient to the maximum, without the need to add fats or intense sauces.
INGREDIENTS
- 1 whole sea bass (approx. 1.5 kg), cleaned and flaked
- 1 bunch of fresh thyme
- 4 egg whites
- 150 g Maldon® Salt
- 150 g Smoked Maldon Salt
PREPARATION OF SEA BASS IN SALT
- Preheat the oven to 200 °C. Meanwhile, place the fresh thyme in the cavity of the fish, providing an herbal aroma that will subtly scent the meat during cooking.
- In a large bowl, beat the egg whites until stiff and mix with both salts to form a compact, moist paste. This mixture will form the protective crust that will envelop the sea bass and retain moisture during baking.
- Line a baking tray with baking paper and spread a layer of the salt mixture as a base. Place the sea bass on top and cover it completely with the rest of the salt, pressing lightly to seal it well on all sides.
- Bake for 30-35 minutes. Remove from the oven and leave to rest for a few minutes. Carefully break the salt crust with a spoon or knife. Remove the skin and serve the cleaned loins on a warm platter.
SUGGESTIONS
Serve with jacket potatoes, steamed vegetables or a light lemon and extra virgin olive oil sauce. The smoked Maldon salt adds a subtle smoky touch that enhances the elegance of the dish. Pairs well with a dry white wine or a fresh sparkling wine.
