Sea bass in salt crust

Ingredients

• 1 sea bass approx. 1.2 kg (ready to cook)
• a handful of tarragon
• 2 tbsp lemon juice
• 3 egg whites
• 3 kg coarse sea salt
• Tarragon for garnish

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash and pat dry the sea bass. Rinse the tarragon. Drizzle the inside of the fish with lemon juice, season with pepper, and fill it with tarragon.

3. 3.

   Whisk the egg whites, fold in the salt, and add cold water as needed so that the mixture is firm but not too wet (max 200 ml). Spoon about half into a heat‑proof dish and place the fish in the center. Cover the fish well with the remaining salt, press it down, and bake for about 50 minutes. Remove, break the salt crust (cut around it with a bread knife), discard the crust, and serve.

4. 4.

   Serve garnished with tarragon if desired.