Salt-crusted sea bass by Emmanuelle, Casserole & Chocolat

for 2 people

Difficulty : easy

Price : £££

Preparation : 20 minutes

Cooking time : 30 minutes

Ingredients

Fish

1 sea bass (or European seabass) of 1 kg

The zest of half a lemon

1 bay leaf

3 sprigs of thyme

4 sprigs of dill

Crust

500 g of flour (ideally T55, otherwise T45)

250 g of coarse Guérande or Noirmoutier salt

50 g of vinegar

225 g of water

Instructions

Preparing the Fish

Gut and clean the fish.
Pat it dry with paper towels.
Remove the dill leaves and set them aside.
Stuff the sea bass with the lemon zest, bay leaf, thyme sprigs, and dill stems (without leaves). Season with pepper.

Preparing the Salt Crust

Preheat the oven to 200°C (390°F).
Place all the ingredients in a mixing bowl and knead until you get a dough.
Roll out the dough. Place the fish on top, then fold the dough over it to enclose it completely. Place it in a roasting pan.
Sprinkle the dough with chopped dill leaves.
Bake for approx 30 minutes.

MORE ABOUT EMMA

Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using our innovative utensils in her baking.

FOLLOW HER CLICK HERE