Lubina a la sal – sea bass in a salt crust
Preparation
Why this wine?
Good to know
Tips & insights
- Do not scale the sea bass, but gut it well; the scales protect the flesh under the salt crust from too much salt.
- Mix the coarse sea salt with egg white and a little water into a moist, mouldable mass that encloses the fish tightly.
- Fill the cavity with lemon, thyme and fennel greens, which season the fish from within.
- Match the cooking time to the thickness of the fish; a test with a metal skewer through the crust shows when it is done.
- Break open the crust at the table and fillet the fish at once, before it carries on cooking.
Frequently Asked Questions
Which wine pairs with lubina a la sal?
The Caprice. With flinty, saline clarity it sets a precise line beside the plain sea bass, like a splash of seawater, and keeps the pure taste of the fish fresh. For more richness, choose the Louré, whose calm body carries the delicate fillets and gives them an equal partner.
Does the fish turn too salty in the salt crust?
No, if you do not scale it. The scales and the intact skin form a barrier, so the salt mainly cooks and seasons rather than salting the fish through. The firm crust also holds the moisture inside, which keeps the flesh especially juicy.
How can I tell the sea bass is done?
After about 25 to 30 minutes at 200 degrees a fish of just over a kilo is usually ready. Pierce a metal skewer through the crust into the flesh; if it feels hot when you draw it out, the fish is done. Then fillet it promptly.
Which side dish suits this?
Classic choices are young potatoes with good olive oil or a simple fennel or tomato salad. A lemon wedge and a thread of olive oil over the fillet are enough as seasoning. So the pure taste of the sea bass stays at the centre and is not covered.
