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Bar de Ligne In The Salt Crust
You can prepare sea bass in many ways. For instance, you can grill, bake, steam, or even serve it raw. It is always a delicacy. Furthermore, it combines very well with Mediterranean herbs and ingredients.
However, we believe first-class quality needs simple ingredients. This approach lets the natural flavour shine, rather than masking it.
One of our favourite classics is “Bar de Ligne” in a salt crust. This cooking method is very easy to prepare. Additionally, it is ideal when you have guests. The fish does not dry out, even if you leave it in the oven a few minutes too long.
Tip: We recommend not removing the scales when preparing the fish in a salt crust. This also applies when you grill the fish.
– 1 Bar de Ligne, size as required
– Coarse sea salt, approx. 3 kg for a 1.5 kg fish
– Egg white (one egg white to one kilo of salt)
– water
– To taste: Fresh herbs such as thyme (apply minimally)
– Coarse sea salt, approx. 3 kg for a 1.5 kg fish
– Egg white (one egg white to one kilo of salt)
– water
– To taste: Fresh herbs such as thyme (apply minimally)
Method
1. rub the sea bass dry with kitchen paper. Cut off the tail fin with scissors (to save space). Preheat the oven to 180° top/bottom heat (fan oven 200°).
2. mix 1 egg white and 1 tablespoon of water per kilogram of coarse sea salt. For a fish of around 1.5 kg, you need around 3 kg of salt). Line a baking tray with baking paper and make a base of the salt mixture in the shape and size of the fish.
3. put some fresh herbs of your choice (we love thyme) in the belly cavity of the sea bass and place the fish on the salt base. Cover with the remaining salt mixture and press down firmly.
4. place the tray in the oven and bake for approx. 45 mins (for fish weighing 1.5kg, smaller fish 35 – 40 mins). Remove and leave to rest for 3 – 5 mins. Use a sturdy knife to open the salt crust all round and open like a lid. 5.
5. remove the fillets and serve on warmed plates and enjoy immediately. Serve with a little olive oil if desired.
2. mix 1 egg white and 1 tablespoon of water per kilogram of coarse sea salt. For a fish of around 1.5 kg, you need around 3 kg of salt). Line a baking tray with baking paper and make a base of the salt mixture in the shape and size of the fish.
3. put some fresh herbs of your choice (we love thyme) in the belly cavity of the sea bass and place the fish on the salt base. Cover with the remaining salt mixture and press down firmly.
4. place the tray in the oven and bake for approx. 45 mins (for fish weighing 1.5kg, smaller fish 35 – 40 mins). Remove and leave to rest for 3 – 5 mins. Use a sturdy knife to open the salt crust all round and open like a lid. 5.
5. remove the fillets and serve on warmed plates and enjoy immediately. Serve with a little olive oil if desired.
As a side dish, we recommend steamed jacket potatoes with butter and rosemary or Mediterranean vegetable dishes such as ratatouille.
