Loup de mer in salt crust

I have been doing fish in salt crust for ages, but tried a new preparation some time ago.

Loved it! You can use Loup de Mer, Dorade, Mackerel, …. anything you like.

Ingredients for 2:

1 fish 800gr. in this case Loup de Mer

2kg coarse salt

4 egg white

1 lemon (just the skin, grate it)

mixed fresh herbs (sage, dill, parsley, thyme, rosemary, laurel…)

1 garlic clove pressed


First of all bring the oven to temperature, 200°C.

Then whip the egg whites until they are solid.

Chop the herbs and mix with the lemon skin. Leave aside about 1 spoon of the mix that you mix with the pressed garlic.

Now you can incorporate the herbs mix into the whipped white eggs.

Once it is even, start to slowly add the salt while mixing.

On a baking tray (I put a sheet of baking paper on top to facilitate the cleaning) spread about 1 cm bottom.

Put the fish on top, in the belly add the remaining herbs with garlic.

Cover the whole fish with the remaining salt.

You can put in the oven for roughly 40 minutes.

If you prefer to do 2 smaller fishes (400 gr each) you will have to cook only for about 25 minutes.

Once finished break up the crust and serve. It goes well with a creme fraiche sauce with herbs.




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