Dinner

Bar Entier en Croûte de Sel avec Émulsion de Safran et Épinards à la Catalane

Name: Bar Entier en Croûte de Sel avec Émulsion de Safran et Épinards à la Catalane
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole branzino (800g total), cleaned and gutted; 1kg coarse sea salt; 300g all-purpose flour; 150ml egg white (about 5 whites), lightly beaten; 100ml water; 2 lemons, sliced thin; 6 sprigs fresh dill; 2 sprigs fresh thyme; Fleur de sel and cracked black pepper; For saffron emulsion: 60ml whole milk, 1 pinch saffron threads (about 15 threads), 3 egg yolks, 1 tsp Dijon mustard, 100ml neutral oil, ½ lemon (juiced), white pepper; For spinach: 300g fresh spinach (packed), 40ml olive oil, 2 cloves garlic, thinly sliced, 30g currants, 25g pine nuts (toasted), 40g roasted red pepper, sliced, salt & pepper

A showstopping centerpiece: whole branzino baked inside a salty, clay-like crust that locks in steam and delicate flavor. Cracked open at table, the fish emerges tender and bright. A silken saffron emulsion and warm, nutty Catalan spinach complete this haute-cuisine dinner.

1492cal per serving 185gprotein 125gcarbs 23gfat 20min prep 40min 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