pzwang/gist:56c7c0717c3c1c54dd76

## gistfile1.txt
(Originally from http://azurlingua-culture.com/en/general/loup-en-croute-de-sel-3/)

Not many foreigners know what “loup” means in France when it’s not the
male wolf that is being refered to. If you come to learn French in
Nice, you will know that ‘le loup (in the Mediterranean)’, or “bar”
(as it is called in the Atlantic) means “sea bass” in English,
“lubina” in Spanish,  “Wolfsbarsch” in German, “baixo do mar” in
Portuguese, “mořský okoun” in Czech, “морской окунь” in Russian,
“branzino” in Italian, “mare bas” in Romanian, … One of the best fish
in ‘western seas’. I can’t guarantee that all of the translations are
100% correct (apart from “sea bass”)as I translated them myself with
the help of Google translate.

As with most things there are many different ways of making the ‘salt
crust’. To follow my recipe all you need is 4 egg whites – whisked
until stiff –  then add 1kg of unground, rough sea salt and some herbs
de Provence to the egg whites. The next step is to coat the (gutted)
fish in a 2-3 cm thick layer of the mixture. If you wish you can also
wrap the fish in fennel before coating it with the egg white-salt
mixture.

This Autumn Azurlingua organised a cooking workshop, for their
students,  at  the Royal Riviera Hotel, which is located at Beaulieu .
It’s a beautiful place and the students had the opportunity to bake a
‘loup en croute de sel’ (sea bass in salt crust) with the chef there,
however, the “crust” they made was different to the recipe given in
this article as theirs could be rolled as it was a form of pastry.
Here are a few pictures of their efforts:


Lets get back to my recipe. The cooking time is very important. TO
cook a sea bass that weighs around 1kg (ideal for 3-4 people), preheat
the oven at 200 ° (Celsius), let the fish cook for 14 minutes (yes,
precisely 14 minutes!). Then take it out of the oven and let it cool
down for 10 minutes. Then put it back in the oven for another 8
minutes ( yes, again precisely 8 minutes).

Take the fish out of the oven and let it ‘rest’ for 3 minutes before
breaking the crust and cutting up the sea bass, which should by then
be cooked to perfection.

Serve the fish in filet portions with some good olive oil and some
fleur de sel, pepper from a mill and a few slices of lemon. Green
beans cooked with some butter will go very well with this dish.
	(Originally from http://azurlingua-culture.com/en/general/loup-en-croute-de-sel-3/)

	Not many foreigners know what “loup” means in France when it’s not the
	male wolf that is being refered to. If you come to learn French in
	Nice, you will know that ‘le loup (in the Mediterranean)’, or “bar”
	(as it is called in the Atlantic) means “sea bass” in English,
	“lubina” in Spanish, “Wolfsbarsch” in German, “baixo do mar” in
	Portuguese, “mořský okoun” in Czech, “морской окунь” in Russian,
	“branzino” in Italian, “mare bas” in Romanian, … One of the best fish
	in ‘western seas’. I can’t guarantee that all of the translations are
	100% correct (apart from “sea bass”)as I translated them myself with
	the help of Google translate.

	As with most things there are many different ways of making the ‘salt
	crust’. To follow my recipe all you need is 4 egg whites – whisked
	until stiff – then add 1kg of unground, rough sea salt and some herbs
	de Provence to the egg whites. The next step is to coat the (gutted)
	fish in a 2-3 cm thick layer of the mixture. If you wish you can also
	wrap the fish in fennel before coating it with the egg white-salt
	mixture.

	This Autumn Azurlingua organised a cooking workshop, for their
	students, at the Royal Riviera Hotel, which is located at Beaulieu .
	It’s a beautiful place and the students had the opportunity to bake a
	‘loup en croute de sel’ (sea bass in salt crust) with the chef there,
	however, the “crust” they made was different to the recipe given in
	this article as theirs could be rolled as it was a form of pastry.
	Here are a few pictures of their efforts:



	Lets get back to my recipe. The cooking time is very important. TO
	cook a sea bass that weighs around 1kg (ideal for 3-4 people), preheat
	the oven at 200 ° (Celsius), let the fish cook for 14 minutes (yes,
	precisely 14 minutes!). Then take it out of the oven and let it cool
	down for 10 minutes. Then put it back in the oven for another 8
	minutes ( yes, again precisely 8 minutes).

	Take the fish out of the oven and let it ‘rest’ for 3 minutes before
	breaking the crust and cutting up the sea bass, which should by then
	be cooked to perfection.

	Serve the fish in filet portions with some good olive oil and some
	fleur de sel, pepper from a mill and a few slices of lemon. Green
	beans cooked with some butter will go very well with this dish.