Salt Crusted Sea Bass with Nori скачать в хорошем качестве

Salt Crusted Sea Bass with Nori

Discover the art of salt-crusted sea bass, elevated with a nori wrap that intensifies the fish’s natural flavours and simplifies serving. This classic cooking method creates a beautifully moist fish, protected by a crust that locks in flavour and aroma. With the added umami from the nori, every bite is savoury perfection. Perfect for family gatherings or a special occasion, this dish promises both incredible taste and an impressive presentation at the table. Ingredients (Serves 2–4) • 1 whole sea bass (1.2 kg), gutted and scaled but with scales left on • 3–4 sheets sushi nori • 1.5–2 kg coarse sea salt • ~200–250 ml water (enough to form “wet sand” texture) • Optional: egg whites for a golden crust (1–2 egg whites per kg salt) • Neutral oil or olive oil (optional, for greasing tray) • Parchment paper, for lining the tray Method 1. Preheat the oven to 200°C fan (220°C conventional). Line a large roasting tray with multiple layers of parchment paper. 2. Prepare the fish: Pat the fish dry. Stuff the cavity with a creased sheet of nori to help maintain shape while wrapping. Wrap the belly side first with nori, then continue wrapping until the fish is fully enclosed. Do not remove the scales—these, together with the nori, act as a barrier from the salt crust. 3. Prepare the salt crust: In a large bowl, mix coarse sea salt with just enough water (or egg white if using) until it reaches the texture of wet sand. It should clump easily when squeezed but not drip. 4. Build the crust base: On the parchment-lined tray, spread out a bed of the salt mixture slightly larger than the fish. Press it down to form a stable layer. 5. Place the fish on the base, then pack the remaining salt over the top, fully encasing it. Make sure the sides and edges are well sealed, and patch any visible holes with more damp salt. 6. Bake on the middle shelf for 25 minutes. If using a probe thermometer, insert it through the salt into the thickest part of the fish; you’re aiming for 58–60°C internal temp. 7. Rest the fish in its crust for 10–15 minutes after baking to allow internal temperatures to even out and juices to redistribute. 8. Crack open the crust gently with the back of a knife. Peel away the nori and skin together—it will lift off cleanly, taking the scales with it and revealing juicy, seasoned fish underneath. 9. Serve immediately, straight from the tray, flaking the fish into portions. Pair with a simple salad, steamed rice, or crusty bread. Notes • If you’re serving more people, it’s better to use two smaller fish than one large one to maintain even cooking. • The nori adds depth without leaving a seaweed taste—think of it more like a natural flavour enhancer. • For extra visual appeal, egg whites in the crust give it a golden hue once baked. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #seabass