Lunch

Loup de Mer en Croûte de Sel avec Fenouil Braisé et Beurre de Citron Confit

Name: Loup de Mer en Croûte de Sel avec Fenouil Braisé et Beurre de Citron Confit
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1 whole sea bass (700–800g), gutted and scaled, at room temperature; 400g fine sea salt; 3 egg whites; 2 tbsp fresh tarragon leaves; 2 tbsp fresh fennel fronds; zest of 1 lemon, removed in strips; 3 bulbs fennel, quartered lengthwise; 200ml fish stock; 100ml dry white wine; 60g unsalted butter, softened; 2 preserved lemon halves, flesh removed, rind finely diced; 1 tbsp fleur de sel; cracked black pepper

A whole Mediterranean sea bass encased in a fragrant salt crust with herbs and egg white, baked until the flesh is delicate and sweet. Served with tender braised fennel in anise-scented broth and a bright, preserved lemon butter. A showstopping, aromatic centerpiece.

772calper serving 76gprotein 33gcarbs 34gfat 25min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this