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Recipes

Sea bream in salt crust

By KACHEN

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

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Serves: 4 Prep Time:
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

  1. Gut and scale the sea bream. Stuff the fish with the bay leaf, garlic, thyme, fennel greens and lemon slices.
  2. 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.
  3. 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.
  4. Serve with rice or small vegetables.

KACHEN
KACHEN

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