AI: end result may differ
Ingredients
1
breadcrumbs
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3 Tsp3 Tsp cherry tomatoes
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66 dried rosemary
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To taste
dried thyme
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To taste
egg white
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2 egg whites2 egg whites olive oil
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3 Tsp3 Tsp parsley
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11 pepper
.......................................................................
To taste
salt
.......................................................................
To taste
sea bass
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11 shallot
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⅓
sugar
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2g2g sun-dried tomatoes
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44 tomato
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11
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Sea bass in a crispy salt crust with tomato confit
1 hour
••Steps
Preheat the oven to 480°F.
Cut the fresh tomatoes and sun-dried tomatoes into pieces, halve the cherry tomatoes, finely chop the shallot, and finely chop the parsley. Set the halved cherry tomatoes aside for later.
Rinse and pat the sea bass dry. Stuff each fish with the thyme, rosemary, and parsley. Lightly brush the outside of the sea bass with olive oil and place them in the roasting dish. Pat the fish very dry so the salt crust will adhere better.
Separate the egg whites from the yolks and whisk the egg whites until fluffy. Gradually add the sea salt a little at a time until you have a firm, glossy salt meringue that holds its shape when you spoon into it.
Spread about half of the egg white-salt mixture over the bottom of the roasting dish. Lay the sea bass in the dish in overlapping layers (they may overlap slightly). Cover the sea bass completely with the remaining salt mixture and press down firmly so that a sealed crust forms.
Bake the sea bass for 30–40 minutes in the oven at 480°F. Let the sea bass cook in the salt crust. The exact time depends on the size of the sea bass.
Heat a splash of olive oil in a pan over medium heat and gently sauté the chopped shallot until translucent. Add the tomato pieces and sun-dried tomatoes, sprinkle over the sugar, and season with pepper, salt, and thyme. Let the mixture simmer gently over low heat until reduced.
Stir the halved cherry tomatoes through the reduced confit. Spoon the mixture into a baking dish, sprinkle with breadcrumbs, and place the dish in the oven at 390°F for 10 minutes until the breadcrumbs are lightly golden brown. Do this after removing the fish from the oven and lowering the temperature.
Remove the fish from the oven, carefully crack open the salt crust (use a wooden spoon or heavy knife and tap around it; remove the crust and scoop away the salt), take the fish out of the crust, and remove the herbs from the cavity. Fillet the fish and place the fillets on the plates.
Serve the sea bass with the warm tomato confit. Garnish with extra fresh parsley if desired and drizzle lightly with olive oil to taste. Enjoy!
