Sea Bass in Salt Crust with Tomato and Anchovy Sauce

Whole sea bass baked in a fennel-infused salt crust, served with a rich, buttery tomato and anchovy cream sauce.

Fish Seafood High Protein Gourmet Showstopper

Estimated Nutrition

Calories

1427.1

kcal / serving

2854.2 kcal total

Carbs

81.1g

per serving

162.1 g total

Fat

96.2g

per serving

192.4 g total

Protein

59.3g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

150

Egg White

for salt crust

piece

for glaze

for cooking shallots

210

unsalted, chilled and cubed

GrainsCereals

500

Plain Flour

for salt crust

Liquids

100

Water

for salt crust

NutsSeeds

300

Table Salt

for salt crust

Fennel Seed

dried

sprig

Thyme

fresh

0.25

piece

Bay Leaf

White Peppercorns

finely crushed

0.25

clove

Garlic

sliced

Parsley

finely chopped

Seafood

piece

Sea Bass

600g each

piece

Anchovy Fillets

tinned, chopped into paste

Vegetables

piece

Shallots

peeled and finely sliced

piece

Tomato

blanched, peeled, de-seeded, and diced

toodle.

Sea Bass in Salt Crust with Tomato and Anchovy Sauce

Ingredients

Method