Gastronomixs

Sea bass in salt crust with vadouvan

Inspired by the Mediterranean style of preparing fish in a salt crust. The addition of the vadouvan makes for a deliciously aromatic dish, which greatly enhances the natural flavour of the sea bass. 

Sea bass in salt crust with vadouvanEnlarge

Ingredients

1

 

sea bass (1 kg or more)

1-2

kg

coarse sea salt

100

g

vadouvan

100

g

egg whites

1

 

 lemon, pickled

Preparation method

Serving suggestions

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