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Thursday 02 July 2026 04:46:00 GMT
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![Salt Baked Sea Bream with Warm Tartar Sauce . Salt baking gently steams the fish in its own juices, keeping it incredibly moist while preserving its natural sweetness. Paired with a warm tartar sauce, it’s one of the simplest yet most elegant ways to cook whole fish. . ✨ INGREDIENTS . [ Fish ] ▫️ 1 whole sea bream (1.5kg), gutted with scales on ▫️ 3kg coarse sea salt ▫️ 220–250ml cold water ▫️ 1 leek, sliced ▫️ 2 sprigs rosemary ▫️ 4–5 sprigs thyme ▫️ 4 garlic cloves . [ Warm Tartar Sauce ] ▫️ 2 shallots ▫️ Parsley stems ▫️ 4 garlic cloves, crushed ▫️ 1 tsp whole black peppercorns ▫️ 250ml fish stock ▫️ 50g cold butter ▫️ 120ml cooking cream ▫️ 1 tsp Dijon mustard ▫️ 2 tbsp capers, finely chopped ▫️ 2 tbsp cornichons, finely chopped ▫️ 1 shallot, finely diced ▫️ 2 tbsp chopped parsley ▫️ 1 tbsp chopped dill ▫️ Juice of ½ lime ▫️ Salt & black pepper . [ To Finish ] ▫️ Chili oil ▫️ Basil oil . ✨ METHOD . [ Salt Baked Sea Bream ] 1️⃣ Mix the coarse sea salt with the cold water until it resembles wet sand. 2️⃣ Stuff the cavity of the fish with leek, rosemary, thyme and garlic. 3️⃣ Spread a layer of salt on a baking tray, place the fish on top, then completely cover it with the remaining salt, pressing firmly to seal. 4️⃣ Bake at 190°C for 40–45 minutes. 5️⃣ Let it rest for 10 minutes before cracking open the crust, removing the skin and filleting. . [ Warm Tartar Sauce ] 1️⃣ Sauté the shallots, parsley stems, crushed garlic and peppercorns until fragrant. 2️⃣ Add the fish stock and reduce by about two-thirds. 3️⃣ Whisk in the cold butter until emulsified. 4️⃣ Add the cream and Dijon mustard, then simmer until slightly thickened. 5️⃣ Strain the sauce. 6️⃣ Fold in the chopped capers, cornichons, shallots, parsley and dill. 7️⃣ Finish with lime juice and season with salt and black pepper. . [ To Serve ] Plate the fish, spoon over the warm tartar sauce, then finish with a drizzle of chili oil and basil oil.#tiktokcookbook](/video/cover/7666494292046941458.webp)