For 6 people
Preparation:15 minutes Baking:30 minutes
1 bar of 1.8 kg, 2.5 kg of Guérande salt
3 sprigs of thyme, 2 bay leaves, pepper.
The sauce:the juice of 2 lemons, 500 g unsalted butter, salt, pepper.
Empty and scale the bar.
Preheat the oven to 200°C ( th. 6/7 )
Season the inside of the sea bass with a pinch of pepper, thyme and bay leaf.
Spread on a plate a thickness of salt of 1 to 2 cm corresponding to the length of the fish, place the bass on it, folding its belly so that the salt does not penetrate not inside.
Fully cover the fish with an even thickness of salt, shaping it with your hands. Smooth out the salt with a small paddle. Put it in the oven for 30 minutes.
Heat the lemon juice in a small sauté pan over low heat, add the butter in pieces while whisking. Season with salt, pepper.
Remove the fish from the oven. Free it from its salt crust. Raise the fillets, serve with the lemon sauce.
Fleur de sel:top of Guérande salt, its first concentrations are formed by the action of the wind. Fine crystals float on the edge of the carnation, on the surface of the water.
Loose-harvested, fleur de sel is also known as “menu salt”.
White, fragrant, it has a delicate violet taste.
It represents only 1-2% of total salt production.
