Salt-crusted Sea Bass With Runner Bean Salad
Enjoy a gourmet experience with this flavorful sea bass recipe. A tender sea bass is infused with aromatic thyme and encased in a delicate salt crust, resulting in a crispy and succulent dish that is sure to impress. Paired with a vibrant salad featuring a medley of fresh greens, beans, and a zesty mustard dressing, this meal is a delightful combination of textures and flavors that will tantalize your taste buds. Perfect for a special occasion or a gourmet dinner at home.
— Constant Cookbook
Ingredients
- 1 x 1.5kg/3lb 5oz sea bass
- bunch fresh thyme
- 4 free-range egg whites
- 300g/11oz sea salt
- 400g/14oz runner beans
- 4 tbsp chopped fresh flatleaf parsley
- 2 banana shallots
- 200g/7oz cooked broad beans
- 2 Little Gem lettuces
- 50g/2oz croûtons
- 1 tsp English mustard
- 1 tbsp red wine vinegar
- squeeze lemon juice
- 3 tbsp olive oil
- pinch sugar
Instructions
- For the sea bass, preheat the oven to 200C/400F/Gas 6.
- Stuff the thyme into the cavity of the sea bass.
- Whisk the egg whites in a bowl until soft peaks form, then fold in the salt.
- Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
- Bake the sea bass in the oven for 30-35 minutes, or until crisp. Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.
- Meanwhile, for the salad, blanch the runner beans in a pan of boiling water for 1-2 minutes, or until just tender. Drain and refresh in iced water, then drain thoroughly.
- Mix the runner beans, parsley, shallots, broad beans, lettuce and croûtons in a bowl until well combined.
- Whisk the mustard, vinegar, lemon juice and olive oil together until well combined, then season with a pinch of sugar, salt and freshly ground black pepper.
- Pour a little dressing over the salad and mix until well combined.
- Spoon the salad onto a serving plate and serve alongside the fish.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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