Loup De Mer Préparé En Croûte De Sel Recipe

Prepare fish

Preheat the oven to 220°C (430°F). Rinse the sea bass inside and out under cold water and pat dry thoroughly with paper towels. Check that the cavity is clean and remove any remaining scales. Stuff the cavity with the thyme sprigs, lemon slices and the peppercorns.

Make salt mixture

In a large bowl combine the coarse sea salt and the egg whites. Using a fork or your hands, mix until the salt is evenly moistened and has a damp sand consistency — the egg whites help bind the salt into a firm crust. (If you prefer a more herbed crust, reserve 1 tablespoon of chopped parsley and fold into the salt.)

Form the bed and seal

Line a rimmed baking sheet with parchment paper. Spread a thick layer of the salt mixture about 1 cm thick in the shape and length of the fish on the parchment to form a bed. Place the stuffed fish on the salt bed. Using the remaining salt mixture, pack and press the salt over the top and sides of the fish, sealing completely so no flesh is exposed. Smooth and shape the crust so it is even.

Bake fish

Transfer the baking sheet to the preheated oven and bake for 25–30 minutes for a 700–900 g fish (adjust: about 12–15 minutes per 500 g). The salt crust will harden and slightly brown. Avoid opening the oven during baking.

Rest and crack the crust

Remove the fish from the oven and let it rest for 8–10 minutes. Using a heavy knife or the back of a spoon, crack open the salt crust carefully. Brush away excess salt and lift the fish from the crust. Remove the skin gently (it will come off easily) and transfer the fillets to a warm plate, keeping bones intact until serving if you prefer to present whole. Discard excess salt and thyme/lemon slices from cavity.

Prepare artichokes (if fresh)

If using fresh globe artichokes: trim tough outer leaves, remove choke, halve or quarter hearts and immediately place in acidulated water (water + a splash of lemon) to prevent browning. If using jarred or frozen, drain and pat dry. Total yield should be about 300 g prepared hearts.

Sauté vegetables

Warm a large skillet over medium heat and add 2 tablespoons olive oil. Add the sliced shallot and garlic and sauté 1–2 minutes until translucent and fragrant, taking care not to brown the garlic. Add the artichoke hearts and cook 3–4 minutes, turning so they brown lightly.

Deglaze and finish

Pour in the white wine and simmer 1–2 minutes to reduce slightly. Add the cherry tomatoes, lemon juice, remaining 1 tablespoon olive oil, salt and black pepper. Cook until tomatoes begin to soften, about 2–3 minutes. Remove from heat and stir in the chopped parsley and the chilled butter cubes to create a glossy finish and mellow the flavors.

Keep warm

Taste and adjust seasoning. Keep the vegetable mixture warm while you finish the fish, spooning any pan juices over the fish when plating.

Plate the dish by spooning a bed of the warm artichokes and tomatoes onto a serving platter or individual plates. Flake or lift the sea bass fillets from the bones and place over the vegetables. Drizzle with 1 tablespoon extra-virgin olive oil and serve with lemon wedges on the side. Offer additional chopped parsley if desired.