- For the sea bass, preheat the oven to 200C/400F/Gas 6.
- Stuff the thyme into the cavity of the sea bass.
- Whisk the egg whites in a bowl until soft peaks form, then fold in the salt. Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered. Bake the sea bass in the oven for 30-35 minutes, or until crisp. Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.
Ingrédients
FLOCONS DE SEL DE MER 250g
1 x 1.5kg sea bass
Bunch fresh thyme
4 free-range egg whites
150g Maldon Salt
150g smoked Maldon Salt
Préparation
CECI PEUT VOUS INTÉRESSER
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