Sea bream in salt crust

In a natural salt-crust cocoon, the fish stays tender and juicy as the salt locks in moisture, gently infusing it with flavour. The dish’s spectacular presentation brings a touch of magic to your table!

Find more information about Aigues-Mortes, click here.

Sea bream in salt crust
Print
Serves: 4 Prep Time: 35 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1|1|1 voted )

Ingredients

1 sea bream of 1.5 kg

1 kg of coarse salt from La Baleine

1 clove of garlic

Fennel greens

Thyme

1 bay leaf

1 lemon, cut into slices

Instructions

Gut and scale the sea bream. Stuff the fish with the bay leaf, garlic, thyme, fennel greens and lemon slices.

Spread a layer of coarse La Baleine salt about 2 cm thick in a bowl the size of the fish, place the fish in it and sprinkle with the remaining salt.

Spray the fish in the salt with a little water to make the salt layer more compact. Then cook in the oven at 200 °C for 20 minutes.

Serve with rice or small vegetables.

Sea bream in salt crust