FISH · BAKE

SALT-CRUST SEA BREAM

A whole bream packed in salt and egg white and baked indirect until the crust sets hard. The fish steams inside its shell and stays moist.

THE FIRE

INGREDIENTS · SERVES 2

• 800 G–1 KGWhole sea bream, gutted, scales on
• 1.5 KGCoarse sea salt
• 3Egg whites
• 1Lemon, sliced, plus wedges to serve
• 1 HANDFULParsley and dill
• TO SERVEGood olive oil

METHOD

1. 01

   STUFF

   Fill the cavity with lemon slices and herbs. Leave the scales on; they protect the flesh.

2. 02

   MIX THE CRUST

   Stir the egg whites into the salt until it feels like wet sand.

3. 03

   PACK

   Spread a 1 cm bed in a tray or cast-iron pan, lay the fish on it and pack the rest over until it’s sealed. The tail can poke out.

4. 04

   BAKE

   30–35 MIN

   Deflector in, dome at 200°C. It’s done when a probe pushed through the crust reads 55°C — a chef’s doneness for very fresh fish. If you’re unsure how fresh it is, or you’re cooking for children, pregnant guests or anyone with a weakened immune system, take it to 63°C, as the US FDA advises.

5. 05

   CRACK AT THE TABLE

   Rest five minutes. Break the crust with the back of a heavy spoon, lift it away with the skin and serve with olive oil and lemon.