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.

Fish & Seafood category
15 MIN Vorbereitung
30 MIN Kochzeit
4 people portions
Lubina a la sal – sea bass in a salt crust

Zubereitung

Stuffing

Fill the belly of the fish with lemon slices and herbs.

Salt crust

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.

Baking

Bake in the oven at 200 °C for 25–30 minutes (rule of thumb about 25 min. per kg). Let it rest briefly.

Cracking open & filleting

Crack open and remove the crust at the table, pull off the skin and fillet the fish. Drizzle with a little good olive oil.

Why this wine?

To Louré:

The Louré gives the pure taste of the fish an equal partner: its silkiness carries the fillets, its fine acidity keeps them fresh.

To Caprice:

The Caprice sets a precise line beside the plain sea bass with flinty, saline clarity — like a splash of seawater.