Loup de Mer en Croûte de Sel - Sea Bass in Salt Crust

Experience a luxurious culinary adventure reminiscent of the French Riviera with this exquisite Sea Bass in Salt Crust recipe. This dish, prepared by Chef Bruno le Bolch, encapsulates the essence of the Mediterranean with delicate flavors and textures. Perfect for special occasions, the salt crust seals in moisture, resulting in a succulent and perfectly seasoned fish.

Ingredients

🐟 1.2 kg sea bass (loup)
🍋 1 dL lemon-infused olive oil
🌾 1.5 kg flour
🧂 1.5 kg coarse salt
🌟 3 star anise flowers
🌿 1 bunch of dill
🌺 2 bouquet garnis (basil, bay leaves, thyme, dill)
🥚 2 egg yolks
🫒 1 dL olive oil

Instructions

1- Prepare the Dough:

• In a large mixing bowl, combine the flour, coarse salt, chopped dill, powdered star anise, and olive oil.
• Gradually add water to the mixture, stirring briskly until you achieve a smooth and homogenous dough.

2- Roll Out the Dough:

• Lightly flour your work surface and use a rolling pin to roll the dough to an approximate thickness of 1 cm.

3- Prepare the Fish:

• Season the sea bass with salt and stuff the cavity with fresh herbs from the bouquet garni.

4- Wrap the Fish:

• Place the seasoned and stuffed sea bass onto the rolled-out dough.
• Carefully wrap the dough around the fish, covering it completely.
• Decorate the crust if desired.

5- Glaze and Bake:

• Beat one egg yolk and brush it over the surface of the dough for a shiny finish.
• Preheat your oven to 200°C (392°F). Bake the fish for approximately 2 minutes per 100 g of fish flesh.
• Midway through cooking, reduce the temperature to 180°C (356°F).

6- Serving:

• Once cooked, crack open the salt crust and carefully remove the fish skin.
• Serve immediately for a spectacular presentation and enjoy the unique flavors of the Mediterranean.

Prep Time: 30 minutes
Cook Time: 30 minutes (depending on fish size)
Total Time: 1 hour
Servings: 8
Equipment: Mixing bowl, Rolling pin, Pastry brush, Oven

Cooking Tips:

• Ensure the dough is sealed tightly around the fish to lock in moisture.
• Use fresh herbs to enhance the flavors of the fish.

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Sea Bass in Salt Crust with Aromatic Herbs