What do you need?
1 sea bass (with scales, guts removed)
24 ml squid ink
200 ml protein
2.5 kg coarse sea salt
5 grams of fennel seeds
Sea bass in salt crust you may know, but what about sea bass in a black salt crust from the BBQ? You make the black salt crust by using squid ink. Maybe you think a salt crust sounds weird and you think your fish will taste extremely salty, but on the contrary. This is because the salt prevents moisture from escaping, so the fish is simmered, so to speak. This keeps the meat of the fish very tender and it is immediately flavored by the salt. Moreover, this recipe is also super easy: you only need 5 ingredients for this fish recipe from the BBQ!
You normally use this "salt crust" method when you want to cook fish in the oven, but of course this can be done very well on your Bastard! You can cook not only fish, but also vegetables or chicken in a salt crust. Always use coarse sea salt and keep in mind that you need a lot of salt. In this BBQ recipe we use fennel to give the fish some extra flavor, but also here you can vary with the spices you like.
Curious to see the video of this recipe? Then check out our Instagram account @thebastard.official
1 sea bass (with scales, guts removed)
24 ml squid ink
200 ml protein
2.5 kg coarse sea salt
5 grams of fennel seeds
Heat your Bastard to a temperature of 200 °C.
Using a whisk, mix the squid ink into the egg whites. Mix the coarse salt into the beaten egg whites in your mixing bowl or on your workbench, and finally add the fennel seeds.
Place an amount of salt on your pizza stone and on it your sea bass, coating the fish liberally all around with the salt. You can keep the head and tail free.
Place the fish on the Bastard and insert a thermometer into the back. Note: the thermometer should not touch the stone, so do not insert it too deep into the fish.Â
Cook the fish until the meat has reached a core temperature of about 62°C. The sea bass should be nicely glazed inside and the proteins are still in it.
Smash the salt crust with a hammer or the blunt side of a chef's knife and remove the excess salt.
Pull the dorsal fins out of the fish and carefully remove the skin. Pick the sea bass clean and remove all bones.
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
