📝 About This Recipe
A masterpiece of French coastal cuisine, Bar en Croûte de Sel is a dramatic and ancient technique that seals the fish in a mineral-rich cocoon. This method steams the sea bass in its own juices, resulting in incredibly moist, tender flesh infused with the delicate scents of lemon and fennel. It is a show-stopping centerpiece that balances rustic tradition with sophisticated, clean Mediterranean flavors.
🥗 Ingredients
The Fish
- 1.5 kg Whole Wild Sea Bass (Bar) (scaled, but with skin and tail intact; gutted through the gills if possible)
- 1 bunch Fresh Fennel Fronds (roughly chopped)
- 1 Lemon (thinly sliced into rounds)
- 4-5 sprigs Fresh Thyme
- 2 pieces Bay Leaves (fresh or dried)
The Salt Crust
- 2.5 kg Coarse Sea Salt (Gros Sel) (high quality, such as Sel de Guérande)
- 3-4 large Egg Whites (to bind the salt)
- 2-4 tablespoons Water (as needed for texture)
- 1 tablespoon Fennel Seeds (lightly crushed to aromatize the crust)
Beurre Blanc Sauce
- 200 g Unsalted Butter (cold and cubed)
- 100 ml Dry White Wine (such as Muscadet or Sauvignon Blanc)
- 2 tablespoons White Wine Vinegar
- 1 Shallot (very finely minced)
- 1 tablespoon Heavy Cream (optional, to stabilize the sauce)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat.
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2
Rinse the sea bass under cold water and pat it extremely dry with paper towels, both inside and out. Moisture on the skin will prevent the salt from forming a clean shell.
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3
Stuff the cavity of the fish with the lemon slices, fennel fronds, thyme sprigs, and bay leaves. Do not overstuff; the fish should close naturally.
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4
In a very large mixing bowl, combine the coarse sea salt and crushed fennel seeds. Add the egg whites and mix with your hands until the salt feels like wet sand. If it's too crumbly, add a tablespoon of water at a time.
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5
Create a 'bed' of salt on the baking sheet, roughly the shape of the fish and about 1cm thick.
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6
Lay the fish onto the salt bed. Cover the fish entirely with the remaining salt mixture, pressing firmly to pack it down. Ensure no part of the fish (except perhaps the very tip of the tail) is exposed.
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7
Bake in the center of the oven for 30-35 minutes. The salt crust should become hard and slightly golden.
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8
While the fish bakes, prepare the Beurre Blanc. In a small saucepan over medium heat, combine the minced shallot, white wine, and vinegar. Simmer until the liquid has reduced to about one tablespoon.
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9
Lower the heat to the absolute minimum (or use a bain-marie). Whisk in the cold butter one cube at a time, moving constantly to create a thick, creamy emulsion. If the sauce looks oily, it's too hot; remove from heat immediately and whisk in a cold cube of butter.
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10
Strain the sauce through a fine-mesh sieve to remove the shallots (optional), season with white pepper and a tiny pinch of salt, and keep warm in a thermos or over very low heat.
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11
Remove the fish from the oven and let it rest in its crust for 5-10 minutes. This allows the heat to redistribute perfectly.
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12
To serve, bring the tray to the table for a dramatic reveal. Use a serrated knife or a small hammer to gently crack the crust around the edges. Lift off the 'lid' of salt in large pieces.
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13
Carefully peel away the skin of the fish, which will come off easily. Fillet the top half of the fish onto plates, then remove the spine to access the bottom fillet. Avoid getting salt on the meat.
💡 Chef's Tips
Ensure the fish is scaled but the skin is left on; the skin acts as a protective barrier against the salt. Use a meat thermometer for precision; the internal temperature should reach 50-55°C (122-131°F) for perfect doneness. Don't be afraid of the salt quantity—the fish will not be overly salty as the skin protects the flesh. If the salt crust is too hard to break, use a bread knife to 'saw' a perimeter around the middle of the fish. For a beautiful presentation, you can use the back of a spoon to create 'scales' in the wet salt before baking.
🍽️ Serving Suggestions
Serve with a side of steamed Ratte potatoes tossed in butter and fresh parsley. A light, crisp Chablis or a Sancerre provides the perfect acidity to cut through the rich Beurre Blanc. Sautéed haricots verts with toasted almonds add a lovely crunch to the meal. Finish the plate with a simple squeeze of fresh lemon to brighten the mineral notes of the sea bass.