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Bar de Ligne in the salt crust
Sea bass can be prepared in many different ways: Grilled, baked, steamed or simply raw, it is a delicacy. It combines very well with Mediterranean herbs and ingredients. However, we are convinced that first-class quality requires fewer rather than more ingredients so as not to mask the flavour.
One of our favourite classics is “Bar de Ligne” in a salt crust. Very easy to prepare, this cooking method is also ideal for an invitation with guests, as the fish does not dry out immediately if it is left in the oven for a few minutes too long.
Bar de ligne in a salt crust
Tip: For preparation in a salt crust or on the grill, it is recommended not to remove the scales from 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.