Sea bream in a salt crust
Ingredients
11
Steps
6
Serves
4
Cook Time
35-40 Min
Ingredients
For the sauce
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Preheat the oven to 220°C/425°F/Gas mark 7.
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Wash the sea bream under cold running water, and pat dry with kitchen paper.
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Stuff the body cavity with the shallot, parsley, tarragon and garlic.
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Sprinkle a thick layer of the salt into the bottom of a roasting tin large enough to hold the fish with lots of space around it. Top with the fish, then pour the remaining salt over the fish to completely cover it. Sprinkle water lightly over the salt. Bake in the oven for about 25 minutes.
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To make the sauce, put the shallots and lemon juice in a saucepan, and simmer gently over a low heat for 5 minutes. Increase the heat until the lemon juice is reduced by half. Reduce the heat and add the butter, piece by piece, whisking constantly, until all the butter is incorporated and the sauce is thick. Season with salt and pepper, and keep warm.
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Remove the fish from the oven and leave to stand for 5 minutes before cracking open the salt. Remove the fish, garnish with lemon wedges and serve hot with the sauce.