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!
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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.
