Sea Salt

Seabass in a salt crust

Whole seabass encased in a herb-infused sea-salt crust, roasted to tender perfection, then gently revealed and served with a drizzle of olive oil.

Main course

Ingredients

1 kg of JOZO sea salt extra coarse

1 egg

Seabass weighing approx. 1 kg (whole fish, cleaned but with scales on)

3 sprigs of dill

3 sprigs of tarragon

3 sprigs of leaf parsley

Instructions

Preheat the oven to 200°C.

Pour the sea salt into a large mixing bowl.

Separate the egg and add the white to the salt (set the yolk to one side). Mix the two ingredients well to form a moist salt mass.

Place the sprigs of dill, tarragon and parsley inside the seabass.

Cover a flat baking tray with two sheets of baking paper, and lay the seabass on top.

Cover the fish with the salt mixture. Mould the salt crust until it is around one cm thick. Press the edges of the salt against the sides of the fish. The head and end of the tail should remain uncovered.

Place the seabass in the oven preheated to 200°C. Cook for around 25 minutes for a 1 kg seabass.

Take the fish from the oven and break open the salt crust, for example with the handle of a kitchen knife. Carefully take the salt from the fish and remove the skin, without touching the flesh of the fish with the salt. Remove the fish from the bone with a spoon, and serve with a little olive oil and salt.

Serve with hand-cut chipped potatoes, seasoned for flavour with JOZO fine sea salt and vegetables.

Salt-Crusted Roasted Beets and Parsnips

Beets and parsnips wrapped in a coarse salt crust with herbs, roasted until tender, then peeled and finished with a drizzle of high-quality olive oil.

Iodized Table Salt

Community & fun

Build your own salt crystal

Boil 1 l water and dissolve 400 g iodized salt. Submerge a rope or fabric figure, place in a warm sunny spot, and wait days or weeks for crystals to form.

Himalaya Salt

Dessert

Trifle with brownie & salted caramel

Layer blocks of brownie with mascarpone cream and salted caramel made with sugar, cream, butter and a touch of Himalayan salt; finish with chopped almonds.