Salt-Crusted Sea Bream

Pearly, incredibly juicy flesh protected by a salt shell that traps all the juices. The fish breaks away in large, firm flakes, subtly flavored with lemon and thyme.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1070
• Protein: 66 g
• Carbs: 191 g
• Fat: 12 g

Ingredients

• 1.2 kg Sparus aurata ( whole, gutted, not scaled )
• 2.5 kg Gray sea salt ( moistened )
• 3 piece Egg ( whites only )
• 1 piece Citrus limon (L.) Burm. f. ( sliced )
• 4 piece Thyme ( whole sprigs )
• 50 ml Mineral water optional ( to bind the salt )
• 1 kg tamarind paste

Instructions

1. Salt preparation

   In a large mixing bowl, mix the grey sea salt and the coarse sea salt with the egg whites and a dash of water. The salt should have the consistency of wet snow to be moldable.

2. Flavoring the fish

   Slide the lemon slices and thyme sprigs inside the sea bream. Do not scale the fish: the scales protect the flesh from the salt.

3. Shaping the crust

   Spread a 1 cm layer of salt on a baking sheet. Place the sea bream and cover it entirely with the rest of the salt mixture, pressing down well with your hands. The fish should no longer be visible.

4. Cooking

   Bake at 210°C. The crust should become rock hard and slightly colored. Allow 25 to 30 minutes depending on the size.

5. Serving

   Break the crust with a serrated knife in front of the guests. Remove the skin and delicately lift the fillets. The flesh should be shiny and come away from the central bone.

Chef's tips

• Never ask the fishmonger to scale the bream; the skin acts as a barrier, otherwise the flesh will be too salty.
• Let the fish rest for 5 minutes out of the oven before breaking the crust to allow the heat to even out.

Storage

Consume immediately after opening the crust. Does not keep.