Gallery category Salt crust sea bass with roast vegetables and foamed fish
Step 7: Remove heat, blend with cold butter, season to smooth paste
Remove from the heat and put into a bowl with a few slivers of cold butter and blend. Season with salt and pepper to taste. Blend again to a smooth paste, then set aside.
Salt crust sea bass with roast vegetables and foamed fish – Germany
Have you ever baked fish in a protective salt crust dough?! Well, now’s the time. Have you ever whipped up a fish foam? Well, you haven’t lived! This is Germany’s world class submission to the World Cup of Food: Salt crust sea bass with roast vegetables and foamed fish sauce.
It is utterly epic.
There are 16 steps and 16 pictures in this recipe reppic (epic recipe in pictures) to make this epic fish dish that could make you famous.
Approximate time 1 hour 30 minutes: 30 minutes preparation and 1 hour cooking.
Gather your ingredients for this epic dish which will have you baking sea bass in salt crust dough, whipping up a fish foam and roasting vegetables like you’ve never roasted vegetables before. Good luck!
Serves 2 mains
1 fennel, chopped in chunks
1 carrot, peeled, chopped in chunks
1 sweet onion, chopped in chunks
1 parsnip, peeled, chopped in chunks
1 turnip, peeled, chopped in chunks
2 celery sticks, chopped in chunks
5 cloves sweet garlic
2 small sea bass of 450g each
250g sea salt
2 tbsp olive oil
1 tsp brown sugar
2 pinches of salt
1 tbsp tomato paste
500ml fish stock
88ml Noilly Prat
175ml single cream
juice of one lime
1 tsp tabasco sauce
90ml olive oil
Salt and pepper to season
Step 2: Roast the vegetables at 180ºC (350ºF) for 30 mins
Put the fennel, carrot, onion, parsnip, turnip (all peeled and chopped in chunks), 2 chopped celery sticks and 5 cloves garlic onto a tray, cover with olive oil, and roast for 30 minutes at 180ºC (or 350ºF).
Step 3: Season inside of sea bass
Season the sea bass with salt on the inside.
Step 4: Make a rough salt dough
Make a rough salt dough (it’s not for eating), by mixing the 250g sea salt with the 600g flour and create a well in the middle. Gradually add 200ml water, or less, until the mix forms an elastic, but not sticky dough. Add more flour if it gets too soft, or more water if it’s too thick.
Step 5: Wrap sea bass in dough; preheat oven to 185ºC (365ºF)
Preheat oven to 185ºC (or 365ºF). Roll out the dough and wrap it around the sea bass to cover completely.
Step 6: Add roast vegetables to pan, season with salt, sugar, tomato paste
Get your roasted vegetables and extract the fennel, carrot, onion and parsnip and set aside. Heat 2 tablespoons olive oil in a pot and add the rest of the roasted vegetables, season with 2 pinches of sea salt, a teaspoon of sugar and a tablespoon of tomato paste.
Step 7: Add fish stock, bring to boil, cook 5 mins
Add the 500ml fish stock, bring to the boil and cook for 5 minutes.
Step 8: Bake fish 15 mins at 185ºC (365ºF)
Meanwhile, bake the fish for 15 minutes at 185ºC (or 365ºF).
Step 9: Add Noilly Prat and reduce by half
Add 88ml of Noilly Prat and reduce the liquid by half.
Step 10: Add cream, bring to boil and cook 15 mins
Add 175ml single cream, bring to the boil and cook for 15 minutes on medium heat.
Step 11: Remove fish to rest 20 mins
Once the 15 minutes are up, remove the salt-crusted fish from the oven and let rest 20 minutes.
Step 12: Sieve vegetables, set aside
Sieve the vegetables and set them aside.
Step 13: Blend sauce with olive oil, butter
Sieve the remaining liquid again through a fine sieve into a blender and mix with 90ml olive oil and 50g butter.
Step 14: Season with lime juice, salt, pepper, tabasco sauce, foam
Season to taste with the lime juice, salt, pepper and teaspoon of tabasco sauce, and mix until it forms a delicate fish foam.
Step 15: Release the fish, discard salt crust
Cut open the salt crust dough, and release the sea bass, and discard the crust – it’s not edible.
Step 16: Serve sea bass, roast veg and drizzle with foamed fish
Serve the exceptionally delicate sea bass with the roasted vegetables, and drizzle over the foamed fish sauce, and set some aside for dipping.
I think you will agree, this dish is worthy of a World Cup favourite.