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Recipe : ** Line-Caught Sea Bass Cooked In Coarse Salt With Lemongrass

Line-Caught Sea Bass Cooked In Coarse Salt With Lemongrass
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    13 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    38 min
  • Price
    Friendly budget
  • Rate:
             
 
For this recipe Chef Chevrier uses sea bass from the Atlantic rather than the variety of bass found in the Mediterranean
 

Categories

Healthy recipe
Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
bass, salt, salt, chef, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • dried fennel
  • small piece of cheesecloth
  • 4 tablespoons white peppercorns
  • 4 tablespoons black peppercorns
  • 4 tablespoons coriander seed
  • 900 g line-caught sea bass, 3000 coarse salt
  • 100 g lemongrass leaves
  • 100 g parsley
  • 250 ml eggwhites

  • Recipe preparation steps

  • 1
    Gut and clean the fish through the belly, remove the gills and cut off the fins with scissors. Do not scale the fish. Finely chop 50 g (1 3/4 oz.) lemongrass. Stuff the sea bass with the dried fennel, parsley stems and the remaining 50 g lemon grass.
  • 2
    Combine the salt with the two peppercorns and coriander seed, chopped lemongrass and egg whites to form a workable mixture.
  • 3
    Heat the oven to 220° C. Have ready a baking sheet and a piece of parchment paper twice as large as the sea bass. Place the parchment paper on the baking sheet and with some of the salt mixture form a base on which to place the fish. Note: the sea bass must be placed upright, not lying on its side on the salt.
  • 4
    Enclose the fish in the remaining salt mixture, molding the salt into a shape identical to that of the fish. With a knife, trim the parchment paper all around the fish. Check that the mixture is smooth and adhering well to the fish. Gently place in the oven.
  • 5
    After 13 minutes, remove from the oven and let rest 5 minutes longer in the salt.
  • 6
    Presentation : Present the sea bass to your guests on a platter, then cut off the salt using a serrated knife. Cut up the sea bass and serve.
  • Ready !