Whole Seabass in Salt Crust

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Seabass (whole, cleaned)		1
Salt		1-1.5 kg
Water		as required
Sauce:
Spring onions		1/2 bunch
Garlic		1 clove
Dashi broth		100ml
Lemon juice		1
Vegetable oil		2 tbsp
Salt & pepper		as required

Method

Prep

15min

Cook

35min

Roughly chop the spring onions and finely slice the garlic.

Put the salt in a bowl and add the water a bit at a time until it resembles wet sand.

Clean then pat dry the whole seabass with kitchen paper.

Spread some of the salt from Step 2 evenly in an oven dish to 1cm high.

Lay the whole seabass onto Step 4. Close the fish belly firmly to avoid salt getting inside. Cover with the remaining salt and pat firmly to keep a fish shape.

Preheat the oven 210-220C (Gas mark 7). Bake Step 5 for 25 minutes.

Make the sauce:heat the oil in a pan and add Step 1. Fry until lightly coloured.

Drain away the oil and mix with the dashi broth and blend. Add lemon juice, oil and salt & pepper.

Crack the salt crust on the fish using a knife and discard it. Remove any salt still stuck on the fish using a brush.

Remove the fish skin and transfer the fish onto a serving dish. Serve with the sauce at Step 8 on the side.

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