Salt-crusted bream with lemon and fennel
Like fish? Then try your had at this sea bream baked in salt, flavored with lemon and fennel. You won’t regret it.
1. Preheat the oven at 200°C (th. 6/7). Blend the fennel seed in a grinder and mix with 500 g of coarse salt. Rinse the seaweed in three washes. Line the baking sheet with parchment paper. Spread a layer of coarse salt that is larger than the fish and sprinkle the mixture with fennel.
2. Cut the fennel in fine slices with a mandoline slicer. Dry the bream with a paper towel, then stuff with the stems and slices of fennel. Wrap it in the seaweed. Place on the baking sheet and cover with the rest of the coarse salt with fennel. The fish must be covered entirely. Sprinkle water to solidify the crust and bake for 25 minutes.
3. Remove from the oven, break the salt crust with a knife and remove the salt crystals with a brush. Remove the fish with a pie server, remove the seaweed, skin and fins. Add pepper and serve with lemon wedges.
4. You can serve the bream with potatoes that were baked with the fish. You can also glasswort cooked for 2 minutes in a pan with a knob of butter.
Photo credit : Sucré Salé
