Stuffed Bream in Salt Crust with Vinaigrette
- For the vinaigrette
small Fennel bulb
- 1 sprig
- 1 pinch
- 6 tablespoons
For the fish: Rinse and pat dry fish. Season inside with pepper. Rinse and finely chop fennel, fennel leaves and celery.
Chop sage finely. Combine fennel, celery, fennel leaves and sage leaves, add a few drops of olive oil and stuff fish with the mixture.
Combine sea salt with fennel seeds and egg white. Spread half of mixture in an ovenproof pan and top with fish. Spread fish with remaining salt mixture well and smooth.
Bake in preheated oven at 200°C (gas mark 3, fan: 180°C) (approximatley 400°F) for about 40 minutes.
For the vinaigrette: Rinse fennel and celery ( set green parts aside) and chop finely. Combine with the juice of 1 lemon, 6 tablespoons of water and some salt and cook until just tender.
Drain vegetables, add remaining lemon juice and olive oil, season with salt, pepper and sugar. Toss vegetables with the dressing and sprinkle with fennel leaves.
Break salt crust and remove fish carefully. Arrange on a platter and serve accompanied by the stuffing and vinaigrette.