## **The Ultimate Salt-Crusted Seabass & Crispy Potatoes**
*Prep time: 30 mins | Cook time: ~1.5 hours | Vibe: Culinary Hero*
### **1. The "Glass-Crisp" Potatoes**
*The baking soda breaks down the potato pectin, creating a starchy "mash" on the surface that crisps up like a dream.*
1. **Boil:** Preheat oven to **400°F (Convection Roast)**. Boil potatoes in water with salt and **0.5 tsp baking soda** for ~12 mins until tender. Drain.
2. **Infuse:** Heat **6 tbsp olive oil** with rosemary, minced garlic, and **2 tbsp black pepper**. Once the garlic is golden, strain the oil into a large bowl. **Keep the crispy bits!**
3. **Roughen:** Toss the boiled potatoes in the infused oil. Shake the bowl vigorously until a thick layer of starchy paste coats the outsides.
4. **Roast:** Spread on a tray and roast for 60–90 mins. Turn frequently until deep golden brown.
5. **Finish:** Toss the hot potatoes with the reserved garlic/rosemary bits, fresh parsley, and extra salt.
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### **2. The Salt-Crusted Seabass**
*The salt acts as a mini-oven, steaming the fish in its own juices.*
1. **Prep:** Preheat oven to **425°F**. Stuff the gutted 3lb bass with lemon slices, fennel, and parsley.
2. **The "Snow":** Whisk **15 egg whites** into **48 oz kosher salt** until it feels like wet sand.
3. **Encapsulate:** Lay a bed of salt on a tray, place the fish, and pack the remaining salt over it until completely sealed.
4. **Bake:** Roast for **40 mins**, rotating the pan halfway through.
5. **Rest & Reveal:** Let it rest for 5 mins. Crack the "armor" with a spoon, peel back the skin, and fillet.
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### **3. Lemon-Dill Beurre Blanc**
*A velvety emulsion to cut through the richness.*
* **Reduce:** Simmer wine, vinegar, shallots, garlic, thyme, bay leaf, and peppercorns until reduced by **80%** (syrupy).
* **Emulsify:** Stir in **25g heavy cream** and bring to a boil. Lower heat to a whisper.
* **Mount:** Whisk in **250g cold butter** one cube at a time until thick and glossy.
* **Season:** Strain out solids. Stir in the juice of half a lemon, **17g fresh dill**, and salt.
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### **Quick Tips for Success**
* **The Potato Flip:** When roasting potatoes, don't be afraid to be aggressive when flipping them; that's how you get the jagged, crispy edges.
* **The Salt Seal:** Ensure there are no cracks in your salt dome before it goes in the oven, or the steam will escape and the fish might dry out.
* **Butter Temperature:** Make sure your butter is **cold** when whisking it into the reduction—this prevents the sauce from "breaking" (separating).
> **A note on the salt:** Using 15 egg whites for 48 oz of salt is quite a high ratio—it'll give you a very sturdy, meringue-like crust! If you ever want a more "crumbly" crust, you can usually get away with 4–6 whites for that much salt, but your method ensures a perfect seal every time.
Reviewed by EL KATIBI MARIA
on
February 22, 2026
Rating:
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