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Salt-Crusted Wild Sea Bass with Butternut Squash and Champagne Sauce

A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.

SeafoodMain CourseSea BassSophisticatedChampagne Sauce
Estimated Nutrition
Calories
1063.1
kcal / serving
4252.4 kcal total
Carbs
16.3g
per serving
65.2 g total
Fat
76.4g
per serving
305.5 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
200
g
Butter
300
ml
Double Cream
Fruits
1
piece
Lemon
juice only
Liquids
200
ml
Champagne
300
ml
Fish Stock
made from bones of white-fleshed fish
NutsSeeds
500
g
Table Salt
fine
1
clove
Garlic
1
g
Sea Salt Flakes
to taste
1
g
Black Pepper
freshly ground, to taste
OilsFats
1
ml
Rapeseed Oil
drizzle
Other
80
g
Egg Whites
approximately 2 large eggs
Seafood
1
kg
Sea Bass
whole, wild, guts, gills and scales removed, fins trimmed
Vegetables
1
piece
Butternut Squash
medium, sliced in half lengthways, seeds discarded
1
piece
Shallot
chopped
1
piece
Banana Shallot
thinly sliced
1
piece
Carrot
thinly sliced
6
piece
Button Mushrooms
sliced

Method

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