Lubina a la sal – sea bass in a salt crust
A whole sea bass, baked in a crust of sea salt and broken open at the table: the salt crust keeps the juices in the fish and seasons it from the outside without making it salty. Pure, precise, a quiet showpiece moment for the large table.
Fill the belly of the fish with lemon slices and herbs.
Mix the coarse sea salt with the egg whites and a splash of water into a moist mass. Spread a layer on a tray, place the fish on top and encase it firmly all over with the rest of the salt mass.
Bake in the oven at 200 °C for 25–30 minutes (rule of thumb about 25 min. per kg). Let it rest briefly.
Crack open and remove the crust at the table, pull off the skin and fillet the fish. Drizzle with a little good olive oil.
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