Sea Bass baked in a Salt Crust

[2stunden]

eat them! they are the best, and we are probably the last generation to have fish on this planet

[nicksccc]

indeed a great recipe! But what I found astonishing was the fact that he didn't cover up the head with Salt. Surely it gets a nice color this way and a better presentation is guaranteed but won't the fish lose much of it's "juice"?

And for the salt: In my opinion there's no need for finely granulated salt. Coarse-grained sea salt will do very well and you limit the risk of oversalting this delicious dish.

[retrotw]

this is very unrealistic...arent like gordon ramsay...this amount of salt is just ridiculous to do it everyday

[cuniculusleocaesar]

Eh. Needs more salt.

[coooldonkey]

@ProximitySymbol you are very offensive but sadly correct, the british cooks some of the worst "foods" in human history

[Q3Cyrus]

@coooldonkey

Yeah but while all you other suckers were fannying about in your kitchens, the other Brits were busy inventing all the technological things that seem to matter these days; whilst simultaneously eating fish and chips!

[thebgblue]

Excellent, recipe. I followed the advice of other reviewers and sprinkled the fish first with olive oil and added egg to the salt water mixture and the crust come out as one piece. The fish was cooked perfectly. Yum!

[ddavid993]

ummm i can go for some right now

looks amazing

[ronaldreika]

i just put it in the cavity and get great results (himalayan rose salt), that's of course they're willing biters. I don't touch farmed fish. the other way is to add some soy sauce sparingly for a change of flavor.

[chefkoo]

if you mix the salt with egg white instead of water, it's easier to take off as you can take big chunks of it off

[castorel]

if you sprinkle some extra-virgin olive oil on that sea-bass before adding the salt it's easier to take off the crust and you will add more flavour.

[dingo585]

i hate bass, well not really, i spent 12 hrs on a beach, me being a well experinced fisherman , fishin for one of these and nothing nada zip nout!! then my 10 year old cousin with a 5 foot boat rod mind you comes down beside an within 10 minites hooks into a 7lb bass. but i still ate more than half of it!!!! lol

[08hamster]

Good ol' Hugh. Laughing all the way to the bank, the ultra-bright, cunning bastard.

[HamsterSuperstar]

I'm sure it's delicious...but it seems like a waste of salt......

[xraidedlok]

ya save that becuase of the big salt epidemic

[HamsterSuperstar]

You won't be so blase when they start reporting the salt crisis, you'll be saying "why, oh why did Hugh Fearnley Whittingstall use so many pointless tonnes of salt on some fish that are extinct now anyway...the world would have been a better place if he'd never picked up a chef hat"  *twitches* :P

[xraidedlok]

AHAHAHAHAHAHAHA

[gaelicscots]

I heard this guy eats humans

[xraidedlok]

really?

[MeAlchX]

@gaelicscots #LOL

[unclealbert27]

i catch sea bass and have cooked this loads of times try filling the cavity with lemon quarters and sprigs of time way better

[lachlan566]

its spelt thyme sorry i just wanted to be a smartass

[nicemutant]

not bad ... but a bit salty though.

[Simsyland]

you dont eat the salt.. its to cook the bass in so it comes moist

[nicemutant]

lol simsyland no-one ever gets my jokes.... :(

[lachlan566]

haha

[danbit5]

sorry hugh, one day got it wrong seen the edit, everybody spit the pike out, lol.

[abrashTX]

I've tried this with redfish and striped bass and it turned out great both times. He wasn't kidding about sealing up the flaps on the belly though. You can also use a strip of foil to seal it.

[Fordz]

Looks incredible. Hugh's a legend!

[SpLiC3]

Gonna try this when i feel brave enough hugh ftw