Bar en Croûte de Sel

Sea Bass in a Salt Crust

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Cooking in a salt crust has long been popular in salt-producing areas like the Île de Ré on the Atlantic coast, where this recipe originates. The salt is combined with whole-wheat flour to make a pliable crust for wrapping fillets of fish, such as sea bass. Salmon is a good choice, too. Your guests will enjoy breaking open the crust, but you must warn them not to eat it. I like to serve the bass with boiled baby potatoes (another product of the Île de Ré) and a Sauce Beurre Blanc, which was