Sea Bass in a Salt Crust From Ile de Re

1. 1

   Heat oven to 400 degrees.

2. 2

   In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel.

3. 3

   Add egg whites and mix for 2 to 3 minutes to make a flexible and firm dough; if dough is too dry, add more egg whites one at a time as needed.

4. 4

   Roll dough out on parchment paper to a thickness of about 1/2 inch.

5. 5

   Put vegetables in the cavity of the fish, and place fish in the center of the dough.

6. 6

   Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish.

7. 7

   Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.

8. 8

   Bake for 25 minutes.

9. 9

   Cut open and remove salt crust from fish.

10. 10

    Remove the skin of the fish.

11. 11

    Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.