Salt-baked sea bass with beurre blanc

Salt-baked sea bass with beurre blanc

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Richard Bainbridge
From Saturday Kitchen


For the sea bass

  • 800g/1lb 12oz sea bass, gutted, fins and scales removed
  • handful of fresh green herbs, such as flatleaf parsley, fennel, thyme or bay leaves
  • 1 lemon slice
  • 2 large free-range egg whites
  • 500g/1lb 2oz salt

For the beurre blanc

  • 240ml/8¾fl oz white wine
  • 100ml/3½fl oz white wine vinegar
  • 1 tbsp finely chopped banana shallot
  • 1 tsp white peppercorns
  • 2 tbsp double cream
  • 200g/7oz butter, chilled and chopped
  • ½ lemon, juice only
  • few wild garlic leaves, roughly chopped

For the asparagus

  • 1 bunch asparagus
  • splash olive oil
  • sea salt and ground white pepper

To serve

  • wild garlic butter
  • wild garlic flowers
  • bunch watercress