Turkish cuisine · Fish & Seafood

Tuzda Levrek

Sea bass in a salt crust – as succulent as at the palace.

Ingredients · for 4 servings

• 1 whole sea bass (1 kg)
• 2 kg coarse sea salt
• 2 egg whites
• Lemon, herbs

Instructions

1. Do NOT scale the sea bass (the scales keep the moisture in), but gut it; fill with lemon and herbs.
2. Mix the coarse sea salt with the egg whites until like wet snow.
3. Put a thin layer of salt on a tray, lay the fish on it and coat completely and densely with the remaining salt.
4. Bake at 200 °C for 35–40 min.
5. Crack the salt crust with a light blow and lift it off.
6. Peel off the skin, fillet the fish and serve with lemon – butter-soft and juicy.