The fish in a salt crust is a recipe as elegant as it is simple to make. Suitable for cooking on a plancha grill, it allows for tender, fragrant, and particularly juicy flesh. The salt crust acts as a protective envelope that preserves the natural moisture of the fish throughout the cooking process.
Perfect for a convivial outdoor meal, this dish impresses as soon as it arrives at the table. The moment the crust is broken in front of the guests fully contributes to the culinary experience.
NECESSARY EQUIPMENT
- A brasero plancha COEO
- A wide spatula or a kitchen shovel
- A large salad bowl
- A chopping board
- A cooking thermometer (optional)
Number of people : 4
Preparation time : 15 minutes
Cooking time: 8 to 10 minutes
INGREDIENTS
- 1 whole sea bass weighing 1 to 1.5 kg, cleaned by your fishmonger
- 1.5 kg of coarse sea salt
- 2 egg whites
- 2 organic lemons
- 2 cloves of garlic
- A few bay leaves
- Olive oil
- Freshly ground pepper
- Fresh thyme or rosemary (optional)
Prepare your barbecue to achieve a steady and moderate heat on the cooking plate.
In a large mixing bowl, combine the coarse salt with the egg whites until you achieve a slightly damp and pliable texture.
Slice the lemons into thin rounds.
Season the inside of the fish with a bit of pepper, then stuff it with lemon, crushed garlic, and a few bay leaves.
Place a layer of salt mixture on the plancha to form a base for the fish.
Place the sea bass on top, then completely cover it with the remaining mixture to create an airtight shell.
Allow to cook for about 25 to 35 minutes depending on the size of the fish.
When the fish is cooked, gently remove it from the barbecue and let it rest for a few minutes.
Then carefully break the salt crust before lifting the fillets.
Finish with a drizzle of olive oil and a few slices of fresh lemon.
WHY COOK A SEA BASS IN A SALT CRUST?
This cooking method is appreciated for its ability to preserve the natural qualities of the fish. The salt crust creates a thermal barrier that gradually diffuses heat and prevents drying out.
Result: a tender, delicate flesh rich in flavours.
HOW TO SUCCESSFULLY MAKE YOUR SALT CRUST?
The key lies in the balance between the salt and the egg whites. The mixture should be moist enough to stick but firm enough to form a solid envelope around the fish.
Also, make sure to completely cover the fish to ensure even cooking.
VARIATION WITH MEDITERRANEAN HERBS
Add thyme, rosemary and some lemon zest to your coarse salt mixture. These aromas will subtly diffuse during cooking.
CITRUS VARIATION
Replace some of the lemon slices with orange or grapefruit to bring a sweeter, fruitier note.
SPICY VARIATION
For a more original touch, add a few crushed peppercorns and a pinch of mild chilli to the fish's inner filling.
WHAT SIDE DISHES TO SERVE?
- Roasted new potatoes
- Grilled vegetables on the plancha
- Braised fennel
- Fresh herb salad
- Flavoured rice
- Virgin sauce with tomatoes and basil
COEO TIP
For a remarkable presentation, open the crust directly at the table in front of your guests. The visual effect is guaranteed and perfectly highlights this traditional cooking method revisited in the brazier.
FAQ: BREAM IN SALT CRUST
DOES THE FISH NEED TO BE SCALED?
No. The skin and scales provide extra protection during cooking.
WHICH SALT TO USE?
Coarse sea salt is ideal for forming a solid and even crust.
HOW TO KNOW IF THE FISH IS COOKED?
The internal temperature should be around 57°C. If you don't have a thermometer, the flesh should come away easily.
CAN THE RECIPE BE PREPARED IN ADVANCE?
Yes. The fish can be stuffed several hours before the meal and then cooked at the last moment.
DOES THIS RECIPE WORK ON A PLANCHA?
Yes. A brasero plancha allows for an even distribution of heat ideal for this type of preparation.
CAN WE USE OTHER FISH?
Absolutely. Sea bream, meagre, or even sea bass are perfectly suited to this cooking method.
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