Sea bass in Guérande salt crust

Ingredients:

• 1 whole sea bass
• 4 pounds Guérande sea salt
• 2 egg whites
• 1 cup water
• 1 sprig fresh rosemary
• 1 lemon, sliced

Instructions:

1. Preheat oven to 400°F (205°C).
2. In a large bowl, mix salt and rosemary together.
3. In a separate bowl, whisk egg whites until frothy.
4. Add the egg whites to the salt mixture and mix until it is the consistency of wet sand.
5. Add water to the salt mixture and mix until it is the consistency of wet sand.
6. Line a baking sheet with parchment paper.
7. Place some of the salt mixture on the parchment paper to create a bed for the fish.
8. Place the whole sea bass on top of the salt bed.
9. Stuff the sea bass with sliced lemon and fresh rosemary.
10. Cover the sea bass completely with the remaining salt mixture, pressing it down to form a crust.
11. Bake for 15 minutes.
12. Remove from oven and let rest for 5 minutes.
13. Crack the salt crust and carefully remove it, then discard.
14. Serve the sea bass with lemon wedges and enjoy!

Verdict:

Sea bass in Guérande salt crust is a flavorful and impressive dish that will have your guests asking for the recipe. The salt crust creates a perfectly cooked, moist fish, while the lemon and rosemary add a burst of flavor. This recipe is quick and easy to make, but will leave a lasting impression on your taste buds.

Serving suggestions:

Serve this dish with a side of roasted vegetables or a fresh green salad to balance out the salty flavor of the fish. A glass of chilled white wine or a crisp rosé would pair perfectly with this meal. Enjoy!