In this recipe, I'm offering you a lovely sea bass from the port of Saint-Jean-de-Luz, cooked in a salt crust. A technique I particularly appreciate for the delicate cooking.
Sea bass flesh like this, uncooked, barely cooked... is a pleasure in itself. But paired with a sabayon with a delicious yuzu and chili flavor, it's a real treat.
For a list of the ingredients, please click here, and then click on “more”. – Mark
