Sea bass in a salt crust, dog sauce, grilled lettuce by "La Cuisine des Mousquetaires"

Sea bass in a salt crust, dog sauce, grilled lettuce by “La Cuisine des Mousquetaires”

Guaranteed effect with this sea bass cooked in a salt crust and its dog sauce which will give a Creole note to this recipe.

The news of the show, broadcast every Saturday at 11:30 a.m. on France 3 Occitanie can also be seen or reviewed at any time on and find on the Instagram page La Cuisine des Mousquetaires.

To get the recipe off to a good start, here is the list of ingredients for four people:

Bass in a salt crust:

Whole sea bass, not scaled: 1 piece of 1.4 kg

Coarse salt: 2 kg

Egg White: 3 egg whites

Laurel: 2 leaves

Thyme: 3 branches

Dog sauce :

Spring onion: 3 pieces

Parsley: 150 g

Garlic: 2 cloves

Lime: 1 piece

Vegetarian pepper: 2 pieces

Salt: 3g

Olive oil: 5 cl

Grilled lettuce:

Sucrine: 4 Pieces

Olive oil: 1 cl


flower of salt

Block Parmesan: 80 g

  • 1/ Bass in a salt crust:

Preheat the oven to 190°C.

Mix the coarse Guérande salt with the egg whites.

Mix the preparation for a short time to avoid liquefying the salt.

Pour a third of this preparation into an oval dish.

Place the bar on top.

Place the thyme and the bay leaf inside the fish.

Cover with coarse salt preparation.

Shape with your hands to coat the fish well, coating it.

Bake for 35 minutes, then remove the dish from the oven and let cool for about 15 minutes.

For the dog sauce, finely chop the spring onion, the vegetarian pepper and the parsley.

Chop the garlic and combine everything in a bowl.

Zest the lime and squeeze its juice into the container, add the olive oil and salt.

Bring the water to a simmer in a kettle and add it to the container.

Refrigerate and let infuse for 30 minutes before serving.

In a skillet heat the olive oil.

Cut the lettuce into four equal parts.

Snack the sucrine in order to grill it until you get a nice color.

Set aside on a plate before serving, grate parmesan over the lettuce.

Break the bar crust.

Remove excess salt.

Remove the skin from the fish.

Lift the fish fillets and arrange them on the plate.

Add the grilled lettuce with the grated parmesan on top.

Pour the dog sauce over the fish.

Sprinkle with fleur de sel and enjoy.

Enjoy your food !

To follow all the news of “La Cuisine des Mousquetaires”, it’s here !

Find recipes from Belle-Hélène pear in a dress, from tuna tartar, Tarbes bean cappuccino by clicking on the links.

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