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Line-Caught Sea Bass Cooked in Coarse Salt with LemongrassTheWorldWideGourmet.com

Flavors of Switzerland

Total time: 30 to 60 min

Preparation time: 20 minutes
Cooking time: 13 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:33.7 kcal

Proteins:4.7 g

Fats:0.9 g

Carbohydrate:1.8 g

Fibers:0.6 g

Sugar:0.1 g

Cholesterol:13.9 mg

Sodium:26349.4 mg

Calcium:45 mg

Energy:372 kcal

Proteins:52.3 g

Fats:10 g

Carbohydrate:20.1 g

Fibers:6.5 g

Sugar:0.7 g

Cholesterol:153 mg

Sodium:290963.8 mg

Calcium:497.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

900

g

line caught sea bass

3000

g

coarse salt

100

g

lemongrass leaves

60

ml

white peppercorns

60

ml

black peppercorns

60

ml

coriander seed

dried fennel, tied in a small piece of cheesecloth

100

g

parsley stems

250

ml

eggwhites

METHOD

  1. Gut and clean the fish through the belly, remove the gills and cut off the fins with scissors. Do not scale the fish.
  2. Finely chop 50 g (1 3/4 oz.) lemongrass.
  3. Stuff the sea bass with the dried fennel, parsley stems and the remaining 50 g lemon grass.
  4. Combine the salt with the two peppercorns and coriander seed, chopped lemongrass and egg whites to form a workable mixture.
  5. Heat the oven to 220° C (450° F). Have ready a baking sheet and a piece of parchment paper twice as large as the sea bass.
  6. Place the parchment paper on the baking sheet and with some of the salt mixture form a base on which to place the fish. Note: the sea bass must be placed upright, not lying on its side on the salt.
  7. Enclose the fish in the remaining salt mixture, molding the salt into a shape identical to that of the fish.
  8. With a knife, trim the parchment paper all around the fish. Check that the mixture is smooth and adhering well to the fish. Gently place in the oven. After 13 minutes, remove from the oven and let rest 5 minutes longer in the salt.

Presentation

  1. Present the sea bass to your guests on a platter, then cut off the salt using a serrated knife. Cut up the sea bass and serve.

SOMMELIER

Sauvignon 2002, Stéphane Gros Petite Arvine 2002, Marie-Bernard Gillioz-Praz Puligny-Montrachet Les Enseignères 1997, Jean-François Coche-Dury

CHEF'S NOTES

For this recipe Chef Chevrier uses sea bass from the Atlantic rather than the variety of bass found in the Mediterranean.



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