Sea bass with herbs in salt (Branzino alle erbe in crosta di sale)
Sea bass is a very valuable fish and it is one of the fish that Italians like the most.
In almost all grocery stores with a good selection, it is easy to get hold of sea bass. Luck!
In this recipe, the sea bass is steamed in its own moisture, protected inside a crust of salt. This way the fish will be good and juicy.
Cooking food in a salt crust is one of the oldest methods of cooking.
This method allows you to cook without using oil, butter, etc. The salt forms a protective crust that makes cooking more gentle and slow.
The result is a really juicy, delicate and tasty dish, and not least it is very healthy.
Contrary to what you might think, the food does not become overly salty.
Mixing the egg whites with salt prevents the crust from cracking. This is very important!
Diff. 2
Preparation: 20'
Cooking time: 40'
Wine: Vermentino Maremma
Ingredients for 2 persons:
- 1 sea bass (800 g) or 2 (400 g each)
- 1 kg coarse salt
- 1 kg of fine salt
- 6 sprigs fresh thyme
- ½ bunch of parsley leaves
- 6 leaves fresh sage
- ½ bunch fresh dill
- 3-4 bay leaves
- 3 sprigs fresh rosemary
- 3 egg whites
- 2 garlic boats
- 1 lemon
This is what you do:
Preheat the oven to 200 degrees.
Rinse the sea bass well under running cold water. The mucous membrane in the abdomen can easily be washed away.
Dry the fish with kitchen paper.
Rinse the herbs and shake off the water. Pick the leaves off the twigs and finely chop them.
Peel and finely chop the garlic cloves.
Wash and grate the lemon peel.
Mix together the herbs, garlic and lemon zest in a bowl.
Separate the eggs. Beat the egg whites until stiff.
Put 1 tablespoon of the herb mixture into the belly of the fish.
Place the baking paper on a baking tray, or in an ovenproof dish.
Add a thin layer of the salt-herb mixture as long and wide as the fish, and place the sea bass on top. Place the rest of the salt mixture over the fish.
Press down so that the mixture is firm.
Bake the fish in the middle of the oven for 35-40 minutes. The cooking time depends on the size of the fish. (If you fry 2 fish of 400 g 25-30 minutes.)
Take the fish out of the oven and let it rest for a few minutes.
Break off the salt crust with a small hammer.
This goes well with boiled or fried potatoes.