Salt-crusted wild sea bass with butternut squash and Champagne sauce


This simple and elegant way of steaming a whole fish has been tried-and-tested for centuries - give it a go!

Equipment and preparation: For this recipe, you will need a large piece of cardboard and scissors.


For the sea bass

  • 1 whole wild sea bass (approximately 1kg/2lb 4oz), guts, gills and scales removed, fins trimmed
  • 80g/2¾oz egg whites (about 2 large egg whites)
  • 500g/1lb 2oz fine table salt

For the butternut squash purée

For the Champagne sauce