Sea Bass In A Salt Crust From Île De Ré Recipes

SEA BASS IN A SALT CRUST FROM ÎLE DE Ré

Sea Bass in a Salt Crust From Île de Ré image

Provided by Elaine Sciolino

Time 45m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 pounds (about 4 cups) coarse gray sea salt or other coarse sea salt
3 ounces (about 1/3 cup) fine salt
17 ounces (about 3 and 1/4 cups) flour
1 tablespoon thyme flowers or finely chopped thyme
1 small stem (about 1/4 cup) finely chopped fennel
5 large egg whites, more as needed
3 and 1/2 ounces (about 1/2 packed cup) julienned vegetables (such as carrots, zucchini, mushrooms, fennel, leeks)
1 whole sea bass, about 1 and 3/4 pounds (or other firm-fleshed fish, such as red snapper), gutted and scaled

Steps:

Heat oven to 400 degrees. In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel. 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.
Roll dough out on parchment paper to a thickness of about 1/2 inch. Put vegetables in the cavity of the fish, and place fish in the center of the dough. Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish. Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.
Bake for 25 minutes. Cut open and remove salt crust from fish. Remove the skin of the fish. Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.

SEA BASS BAKED IN A SALT CRUST

Sea Bass Baked In A Salt Crust image

Provided by Amanda Hesser

Categories dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 cups sel gris, or chunky sea salt
4 thin slices lemon
6 sprigs tarragon
1 1 1/4- to 1 1/2-pound sea bass or red snapper, cleaned
Extra virgin olive oil, for sprinkling

Steps:

Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

BAKED SEA BASS IN HERBED SALT CRUST

Baked Sea Bass in Herbed Salt Crust image

Categories Fish Herb Bake Lemon Bass Tarragon Gourmet

Yield Serves 4

Number Of Ingredients 8

Ingredients

a 2-pound sea bass, cleaned, leaving head and tail intact
2 tablespoons plus 1/2 teaspoon dried tarragon, crumbled
1/4 teaspoon freshly ground black pepper
1 lemon
3 1/2 cups coarse salt (about 1 1/4 pounds)
1 1/2 cups all-purpose flour
1 cup warm water plus additional if necessary
Accompaniment: lemon wedges

Steps:

Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
Preheat oven to 450°F. and lightly oil a baking pan.
In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.

SALT-BAKED SEA BASS

Salt-Baked Sea Bass image

I've been wanting to do this for ages, since I had it in a restaurant. SO easy to make and results in amazingly juicy fish. Don't worry about all the salt, it doesn't go into the fish, it forms a crust which you break off once cooked to reveal the fish. You could also do this with sea bream. Fish obviously come in all sorts of sizes, so choose ones that would be individual portion sizes. You'll find that it's easier to remove the salt if you can get in to the sides, so build it up on a shallow pan rather than using a deeper pan. Serve with boiled new potatoes and a crisp green salad.

Provided by Snowbunny Andorra

Categories Bass

Time 24m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

2 whole sea bass, gutted but not scaled
1 3/4 kg cooking salt
2 egg whites

Steps:

Pre-heat the oven to 200°C.
Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
Place the fish on the salt and cover completely with the remaining salt.
Cook for 20 minutes.
Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.

Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 339187.3, Carbohydrate 0.2, Sugar 0.2, Protein 3.6

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