Salt Baked Seabass
Sealed in a golden salt crust, this seabass stays moist and tender and has citrus and herb flavours. Serve with blood orange hollandaise and watercress. A light meal that is perfect any time of year!
Ingredients
- 1 x 1.5kg seabass, gutted and scaled
- 8 large egg whites
- 750g sea salt
- few sprigs rosemary, thyme and tarragon
- 2 oranges, peel only
- 1 lemon, peel only
For the Hollandaise
- 50ml blood orange Juice
- 50ml white wine vinegar
- 2 sprigs tarragon
- 4 grinds of black pepper
- 3 egg yolks
- 225g good quality butter, melted
- 1 tbsp Dijon mustard
To serve
- Watercress
- French dressing
Method
Preheat the oven to 200°C.
Whisk the egg whites to stiff peaks, mix in the salt and herbs and lemon peel. Spoon half of the mix onto a lined baking tray, place the fish on top then cover the whole fish with the remaining salt mix.
Place in the oven and bake for 40 minutes.
To make the Hollandaise, first reduce the wine, blood orange juice, tarragon and pepper by half in a small saucepan. Pass this through a sieve and store refrigerated in a jar.
In a bowl over a pan of simmering water, whisk the egg yolks, 5 tbsp of the blood orange reduction and a good pinch of salt to thick glossy sabayon.
Then carefully, in stages, whisk in the melted butter in steady stream. Finish the sauce with Dijon mustard and season with some salt and pepper.
Dress the watercress in French dressing, break the salt crust off the seabass and portion up the fish. Serve with the hollandaise sauce and watercress.
Ingredients
- 1 x 1.5kg seabass, gutted and scaled
- 8 large egg whites
- 750g sea salt
- few sprigs rosemary, thyme and tarragon
- 2 oranges, peel only
- 1 lemon, peel only
For the Hollandaise
- 50ml blood orange Juice
- 50ml white wine vinegar
- 2 sprigs tarragon
- 4 grinds of black pepper
- 3 egg yolks
- 225g good quality butter, melted
- 1 tbsp Dijon mustard
To serve
- Watercress
- French dressing
Method
Preheat the oven to 200°C.
Whisk the egg whites to stiff peaks, mix in the salt and herbs and lemon peel. Spoon half of the mix onto a lined baking tray, place the fish on top then cover the whole fish with the remaining salt mix.
Place in the oven and bake for 40 minutes.
To make the Hollandaise, first reduce the wine, blood orange juice, tarragon and pepper by half in a small saucepan. Pass this through a sieve and store refrigerated in a jar.
In a bowl over a pan of simmering water, whisk the egg yolks, 5 tbsp of the blood orange reduction and a good pinch of salt to thick glossy sabayon.
Then carefully, in stages, whisk in the melted butter in steady stream. Finish the sauce with Dijon mustard and season with some salt and pepper.
Dress the watercress in French dressing, break the salt crust off the seabass and portion up the fish. Serve with the hollandaise sauce and watercress.
