Bar en Croûte de Sel

Method

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1. Heat the oven to 220°C / 425°F. Leave the scales on the fish and pack the cavity with the lemon, thyme, dill and bay.

   Mark done

2. Mix the salt with the egg whites, water and fennel seeds until it feels like damp sand and holds together when squeezed.

   Mark done

3. Spread a 1 cm layer of the salt on a baking tray, roughly the shape of the fish.

   Mark done

4. Lay the fish on it and pack the remaining salt over the top and sides, pressing firmly so it is completely sealed with no gaps. Leave the head and tail poking out if you like.

   Mark done

5. Bake 35 minutes for a 1.5 kg fish — roughly 22 minutes per kilo plus 10.

   Mark done Start 22 min timer

6. Rest 5 minutes, then crack the crust open at the table with the back of a heavy knife and lift it away in pieces.

   Mark done

7. Peel the skin and scales off with it, lift the fillets away from the bone, and dress with olive oil, lemon and dill.

   Mark done

Chef’s Tips

• Scales on. They are a second barrier against the salt.
• Seal completely — any gap and the flesh goes salty.
• Crack it at the table. It is the best part of serving it.

Pairing Suggestions

• Boiled potatoes
• Aïoli
• A glass of Picpoul

Storage & Reheating

Best immediately. Leftover fish keeps a day and is good cold with mayonnaise.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.