European Sea Bass

BIN: Dicentrarchus labrax
Fr: Bar
GER: Wolfsbarsch
IT: Spigola / branzino
ESP: Lubina / róbalo
HR: Brancin / lubin
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Ingredients (serves 2-3):

1 x 1.5kg whole sea bass (scales on)
Salt crust:
1.5kg fine sea salt
500g rock salt
1kg flour
1/2 bunch chopped rosemary
1/2 bunch chopped thyme
4 egg whites
600ml water
Bouquet garni:
1 leek
2 bay leaves
Lemon peel
3 garlic cloves
Thyme
Rosemary
Vinaigrette
6 tablespoons olive oil
2 tablespoons lemon juice
Blanched lemon peel
2 chopped spring onions
Flambé:
Pastis or Pernod
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Recipe:

1. Prep the fish as shown in this reel. Important: leave the scales on!

2. Combine all the ingredients for the dough, knead into a ball and let rest in the fridge for min. 1 hour.

3. Tie together a bouquet garni as shown in this reel and put inside the fish‘s ventral cavity.

4. Roll out the dough in two layers of approx. 1.5-2cm in thickness. Place the sea bass in the middle of one layer, brush some egg wash around the fish and close with the second layer of dough. Decorate, apply more egg wash and bake at 220C for 30 min. (Rule: 10 min. per 500g of fish).

5. Make the vinaigrette by mixing together all its ingredients. Heat up the Pastis and ignite it. Flambé the cooked salt crusted fish. Crack open the dough, fillet the fish, serve on a warm plate, spoon over the sauce and season. Enjoy!!