Robalo Dourado em Crosta de Flor de Sal com Puré Aveludado de Grão de Bico e Azeite de Pimentão Fumado
This dish celebrates the purity of Portuguese coastal flavors. The majestic European Sea Bass is encased in a delicate crust of hand-harvested fleur de sel, allowing it to steam gently and retain its succulent tenderness and pristine oceanic essence. The salt crust, subtly infused with aromatic herbs, imparts a delicate perfume to the flaky fish. It's elegantly presented alongside a velvety smooth chickpea purée, offering a comforting, earthy counterpoint with a hint of lemon and garlic. A drizzle of vibrant smoked paprika oil adds a captivating smoky aroma and a piquant warmth, tying together the dish with a rich, golden hue and a whisper of Portuguese sun. The textures dance between the tender fish, the creamy purée, and the silken oil, creating a truly unforgettable culinary experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole European Sea Bass (Robalo), gutted and scaled1.2 kg
- Coarse sea salt or fleur de sel2 kg
- Large egg white1
- Fresh rosemary sprigs2
- Fresh thyme sprigs4
- Lemon, thinly sliced1
- Freshly ground black pepperto taste
- Canned chickpeas, drained and rinsed400 g
- Vegetable broth100 ml
- Extra virgin olive oil (for purée)50 ml
- Garlic clove, minced1
- Lemon juice (for purée)Juice of 1/2 lemon
- Salt (for purée)to taste
- Freshly ground white pepper (for purée)to taste
- Extra virgin olive oil (for paprika oil)50 ml
- Smoked paprika (Pimentão Doce Fumado)1.5 teaspoons
- Sea salt (for paprika oil)Pinch
- Fresh coriander sprigsfor garnish
- Lemon wedgesfor serving
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat your oven to 200°C (390°F).
- 2Step 2
Prepare the salt crust: In a large bowl, combine the coarse sea salt with the egg white. Mix thoroughly until the salt has the consistency of wet sand and can be pressed together.
- 3Step 3
Prepare the sea bass: Pat the sea bass dry with paper towels. Stuff the cavity with lemon slices, rosemary, and thyme sprigs. Season the inside with a pinch of black pepper. Do not salt the fish directly.
- 4Step 4
Create the salt bed: On a baking sheet lined with parchment paper, spread about one-third of the salt mixture to form a bed slightly larger than the fish.
- 5Step 5
Place the fish: Carefully place the prepared sea bass on the salt bed.
- 6Step 6
Encase the fish: Cover the entire fish with the remaining salt mixture, pressing firmly to create a complete, airtight seal. Ensure no part of the fish is exposed.
- 7Step 7
Bake: Transfer the baking sheet to the preheated oven and bake for 30-40 minutes, depending on the thickness of the fish. The salt crust will harden and turn slightly golden.
- 8Step 8
Prepare the chickpea purée: While the fish bakes, combine the drained chickpeas, vegetable broth, 50 ml extra virgin olive oil, minced garlic, and lemon juice in a high-speed blender or food processor. Blend until incredibly smooth and creamy. If too thick, add a little more broth or hot water until desired consistency is reached. Season with salt and white pepper to taste. Gently heat the purée in a small saucepan over low heat until warm.
- 9Step 9
Prepare the smoked paprika oil: In a small bowl, whisk together 50 ml extra virgin olive oil, smoked paprika, and a pinch of sea salt. Let it infuse for a few minutes.
- 10Step 10
Rest and serve: Once baked, remove the fish from the oven and let it rest for 5-10 minutes.
- 11Step 11
Crack the crust: Using a sturdy knife or the back of a spoon, gently crack the hardened salt crust around the edges. Carefully lift and remove the top layer of salt. Brush away any excess salt from the fish.
- 12Step 12
Fillet and plate: Gently remove the skin and carefully fillet the sea bass, separating the flesh from the bones.
- 13Step 13
Assemble the dish: Spoon a generous portion of the warm velvety chickpea purée onto each serving plate. Place a portion of the filleted sea bass alongside or on top of the purée. Drizzle generously with the smoked paprika oil. Garnish with fresh coriander sprigs and serve immediately with lemon wedges.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.