Sea bass

baked in a lemon salt crust
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Sea bass

Procedure
4 kg coarse-grain sea salt
1 unwaxed lemon, grated zest
1 bunch of thyme, leaves plucked
2 egg whites
100 ml water
2 sea bass (each about 500 g)

Sea bass

Procedure
Preheat the cooking space to 200 °C using the hot air mode.
Mix all the ingredients up to and including the water together well. Form a bed of salt the same size as each of the fish on a baking tray lined with baking paper.
Rinse the inside and outside of the fish under cold water, then pat dry with kitchen paper. Lay the fish on the salt bed and insert the food probe into the thickest part of one fish. Spoon the remaining salt over the fish, pressing it down well.
Put the fish in the middle shelf position and connect the food probe to the cooking space. Bake until the food probe temperature reaches 55 °C.
Using a serrated knife, cut around and carefully remove the salt crust. Serve the sea bass fillets with the skin removed.

Cooking steps

Procedure
(Pre-)heat cooking space to 200°C with Hot air
Action
(Pre-)heat cooking space to 200°C with Hot air
  • Baking tray
  • Food probe
Shopping list
Quantity Ingredient
4 kg coarse-grain sea salt
100 ml water
1 bunch of thyme
2 sea bass (each about 500 g)
2 egg whites
1 unwaxed lemon

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