Bar de Ligne in the salt crust


The sea bass can be prepared in a variety of ways: grilled, baked, steamed, or simply raw, it is a delicacy. It pairs very well with Mediterranean herbs and ingredients. However, we are convinced that top-quality ingredients require fewer rather than more additions to not overshadow the natural flavour.

A classic favourite of ours is “Bar de Ligne” cooked in a salt crust. Very easy to prepare, this cooking method is also perfect for entertaining guests, as the fish won’t dry out quickly if it stays in the oven a few minutes longer than intended.

Tip: For cooking in a salt crust or on the grill, it is recommended not to scale 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 per kilo of salt)
  • Water
  • As required: Fresh herbs such as thyme (limited addition)

Method

  1. Pat the sea bass dry with kitchen paper. Use scissors to remove the tail fin (for space reasons). Preheat the oven to 180°C (conventional) or 200°C (fan).
  2. Mix 1 egg white and 1 tablespoon of water per kilogram of coarse sea salt. (For a fish weighing approximately 1.5 kg, you’ll need around 3 kg of salt.) Line a baking tray with parchment paper and form a base of the salt mixture on it, shaping it to match the size and shape of the fish.
  3. Place some fresh herbs of your choice (we love thyme) inside the cavity of the sea bass and lay the fish on the salt base. Cover it with the remaining salt mixture and press firmly.
  4. Place the tray in the oven and bake for approximately 45 minutes (for a 1.5 kg fish; smaller fish may take 35-40 minutes). Remove from the oven and let it rest for 3-5 minutes. Using a sturdy knife, crack open the salt crust all around and lift it like a lid.
  5. Remove the fillets from the fish and serve them on preheated plates, enjoying them immediately. Serve with a drizzle of olive oil, if desired.

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