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Salt-Crusted sea bass

Have you ever baked fish in a salt crust? This Salt-crusted sea bass from the Big Green Egg will put a real gift on your table at Christmas. Your guests won’t see what they will be eating until you crack open the salt crust. Thrills guaranteed! Cooking the salt-crusted sea bass in your kamado will make the fish truly succulent. The vegetables impart a subtle flavour and add extra juices. You will only eat the sea bass because the crust makes the vegetables taste too salty.

Have you ever baked fish in a salt crust? This Salt-crusted sea bass from the Big Green Egg will put a real gift on your table at Christmas. Your guests won’t see what they will be eating until you crack open the salt crust. Thrills guaranteed! Cooking the salt-crusted sea bass in your kamado will make the fish truly succulent. The vegetables impart a subtle flavour and add extra juices. You will only eat the sea bass because the crust makes the vegetables taste too salty.

INGREDIENTS

SEA BASS

1 x 1.5 kg sea bass or 2 sea bass fillets with skin, each weighing 300-400 g

1 onion

100 g carrots

100 g leeks

3 tbsp olive oil

½ tbsp madras curry powder

50 ml bourbon

SALT CRUST

8 cloves of garlic

2 sprigs of thyme

1 sprig of rosemary

1.5 kg coarse sea salt

150 ml egg white (approx. 5 egg whites)

SERVEREN (OPTIONEEL)

baked potatoes 

antiboise

PREPARATION IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 220°C. Meanwhile, fillet the sea bass if you have bought a whole fish, leaving the skin intact.

Peel the onion and cut into thin, half rings. Wash the carrots and leeks and cut into thin slices. Peel the garlic for the salt crust. Remove the leaves from the thyme and the needles from the rosemary. Finely chop the garlic and herbs and combine them with the salt and egg whites.

PREPARATION

Heat the olive oil in the Cast Iron Skillet on the grill. Add the chopped vegetables, sprinkle them with the curry powder and fry the vegetables for 2-3 minutes until they start to soften, but are not yet done! Stir the vegetables occasionally during cooking and deglaze with the bourbon.

Meanwhile, cut a circle of baking paper to fit the Baking Stone and place this on the cold stone. Spread a 2 cm-thick layer of the salt mixture that is slightly larger than the circumference of the sea bass or the fillets over the baking paper on the Baking Stone. Remove the skillet with the vegetables from the EGG and spread a layer of the vegetables over the salt. Place the whole sea bass on top of the vegetables, or lay one of the sea bass fillets on its skin on the vegetables and then place the second fillet on top of the first with the skin facing upwards. Cover with the rest of the vegetables and then cover these with the rest of the salt mixture. Make sure that the salt layer is evenly distributed and press it down.

Place the Baking Stone with the salt-crusted fish on the grid and close the lid of the EGG. Bake the sea bass for approx. 45 minutes.

Remove the Baking Stone with the salt-crusted fish carefully from the EGG and use the baking paper to help you lay it carefully on a plate or plank. Leave to rest for approx. 10 minutes.

Crack the crust open at the table, using the back of a chef’s knife. Remove the salt and the vegetables, carefully remove the skin from the sea bass fillets and divide the sea bass fillets between the plates. Serve with baked potatoand antiboise or another side dish of your choice.

Zeebaars in zeezout

Zeebaars in zeezout

Zeebaars in zeezout

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