Sea bass in salt crust

Sea bass in salt crust

Automatic programme “Sea bass in salt crust”


Prepare the fish 

Remove the fins from the fish using a strong pair of scissors. Wash the rosemary, thyme and lemon and shake the herbs dry. Stuff the fish with the herbs and two lemon slices. 


Prepare the salt crust 

Beat the egg whites in a tall mixing jug until foamy. In a bowl, mix the coarse sea salt with the fine salt then add 20 ml water and finally mix in the beaten egg whites.  


Cook the fish 

Line the universal tray with a silicone baking mat. Brush the baking mat with a third of the egg-white mixture. Place the fish on top, cover with the remaining mixture and press down well all over. Cook the sea bass in the X BO (200°C/20% humidity, automatic programme “Sea bass in salt crust”) for around 25 minutes, until the core temperature reaches 54°C. 


Pro tip 

To make it easier to insert the food thermometer, make a small cut in the thickest part of the fish’s back and do not cover it with salt. 

Preparation: 15 min. 
Baking/cooking time: 25 min. 

Serves 4

  • 500 g sea bass 
  • 1 sprig of rosemary 
  • 1 sprig of thyme 
  • ½ lemon 
  • 3 egg whites (size M) 
  • 625 g coarse sea salt 
  • 325 g salt 
  • 20 ml water 

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