What do you need?
- 2 sea bass
- 2 lemons
- 1 bunch of thyme
- 1 bunch of rosemary
- Freshly milled pepperÂ
- 1.5 kg coarse sea salt
- 5 proteins.Â
This seemingly simple classic dish was originally inspired by a chef working in a picturesque small harbour restaurant on the Cote d'Azur. In his younger years, the chef of this restaurant worked as a cleaner on the yacht "Saint Tropez Seabream". Besides washing up, he was sometimes allowed to help in the kitchen. In the end, this became his own real dish - full of flavour. Living The Sea Bream!
Clean the sea bass. Remove the intestines and the scales. Rinse the sea bass under cold running water and pat them dry with kitchen paper. Cut the lemons into slices.Â
Stuff the sea bass with the lemon slices, thyme, rosemary and pepper. Using a mixer, beat the egg whites until stiff in a well-flattened bowl. Fold the salt through the egg whites little by little. Spread some salt mixture on the bottom of the oven dish and arrange the sea bass on top. Cover them completely with the salt mixture and press it down. Heat The Bastard to 250°C indirectly. Place the baking dish on the plate setter. When the sea bass have reached a core temperature of 65°C, they are ready!Â
Smash the salt crust with a hammer and remove the salt from the sea bass.Â
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
