One fish, one table, one knife
Whole Fish in a Salt Crust
A three kilo fish in a salt crust, cracked open at the table. The most dependable centrepiece for a long table and almost impossible to overcook.
Preparation
What happens when
- The day beforeOrder the fish gutted but not scaled, which protects the flesh from the salt.
- The dayCrust mixed two hours ahead, fish stuffed with herbs and lemon, baked to a core temperature of 52 degrees, rested ten minutes in the crust.
Service
How to serve it
Crack the crust at the table with the back of a knife, lift the skin away in one piece, and fillet onto warm plates. Serve the oil and lemon separately so the fish tastes of itself.
At home
Salt crust sea bass for eight
The technique that makes a home cook look like a professional, with one thermometer as the only skill required.
- Mix 3 kg coarse salt with 4 egg whites and 150 ml water until it feels like wet sand.
- Lay a 1 cm bed of salt on a tray, put a 3 kg gutted, unscaled fish on it, stuff with lemon and fennel, cover completely with the rest of the salt and press down.
- Bake at 200 degrees for about 35 to 40 minutes, until a probe in the thickest part reads 52 degrees. Rest ten minutes.
- Crack the crust at the table, peel the skin away with the salt, lift the fillets clear and dress with oil and lemon.
Editor’s tip: Do not scale the fish and do not skip the thermometer. Those are the only two ways this dish goes wrong.
Plan it
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