Bar en Croûte de Sel — Whole Fish Baked in Salt Crust

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Salt-crust baking encases a whole scaled fish (classically loup de mer/bar, sea bream, or red snapper) in a thick shell of coarse salt bound with egg whites, creating a sealed oven within an oven. The salt crust insulates the fish, maintaining a stable internal environment of approximately 100°C regardless of the oven temperature (typically 200-220°C). The fish effectively steam-cooks inside its own moisture, emerging supremely moist, perfectly seasoned (the skin acts as a barrier — the flesh absorbs only subtle salinity), and dramatically presented. The crust composition: 2kg coarse sea salt per 1kg fish, bound with 2-3 egg whites and optionally perfumed with herbs (thyme, bay, fennel fronds, star anise) and citrus zest mixed into the salt. Spread a 1cm layer of salt mixture on a parchment-lined sheet pan, lay the fish (scales on, cavity stuffed with herbs and lemon), and pack the remaining salt firmly over the top, ensuring no flesh is exposed. The egg whites act as a binding agent — when heated, the albumin sets, hardening the salt into a solid ceramic-like shell. A 1.2kg whole sea bass requires 25-30 minutes at 220°C; internal temperature should reach 62°C. The salt crust will be rock-hard. Present at the table, crack the crust with the back of a heavy knife, lift the top section in one piece, carefully peel away the skin (which comes off effortlessly, having steamed loose), and portion the pristine white flesh directly from the bone.

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