Salt Crusted Sea Bass || Around the World: Spanish Dinner || Gastrolab




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Published on Nov 30, 2013

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This refined dish with rich flavor is perfect to impress your friends.

Salt Crusted Sea Bass


1 medium sea bass
1 quartered lemon
fresh thyme
white pepper for taste
20 g. olive oil
600 g. of salt
2 whisked egg whites
2 tablespoon of water
for sauce
3 garlic cloves
150 ml. olive oil
1 tablespoon of lemon juice
salt, pepper, sugar for taste
fresh basil to taste


Remove all scales and gills. Rinse sea bass under cold water and pat dry inside and out.
Sprinkle with olive oil, well season. Stuff with lemon and fresh thyme.
Combine all salt with egg whites and water. Mix all together. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered). Bake bass in a oven that is preheated to 220° C for about 25-30 minutes.

Combine lemon juice, garlic, sugar, salt and basil in mortar. Pound into smooth paste. Add olive oil, mix all together.

Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. With fork, carefully remove skin. Serve fish filet with sauce.

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