- 115g/4oz butter
- 2g/½ tsp ground mace
- 2g/½ tsp freshly grated nutmeg
- 2g/½ tsp cayenne pepper
- 250g/9oz cooked brown shrimps
- 2 small shallots, finely diced
- 1 lemon, zest and juice
- 2 tbsp finely chopped dill
- sea salt and freshly ground black pepper
- 2kg/4lb 8oz sea bass, scaled, gutted and fins removed
- 2kg/4lb 8oz fine table salt
- 500ml/18fl oz egg whites
- 1 fennel head, sliced finely, lengthways on a Japanese mandoline
- 5 radishes, sliced
- small bunch dill, picked into large fronds
- 2-3 tbsp extra virgin olive oil
- 1 lemon, juice only
- For the potted shrimp, place the butter into a saucepan then add the mace, nutmeg and cayenne pepper.
- Heat over a gentle heat until the butter is melted then turn off the heat and set aside to infuse for an hour.
- Strain the clarified butter through a fine sieve into a clean bowl then add the shrimp, shallot, lemon and dill.
- Stir well to combine then season with salt and black pepper and place in the fridge to chill.
- For the sea bass, preheat the oven to 220C/425F/Gas 7.
- Place the sea bass onto a large baking tray.
- Place the salt into a large bowl and gradually add the egg white, mixing well until you achieve the consistency of wet sand.
- Pour the mixture over the sea bass and smooth to cover totally.
- Place in the oven and bake for 20-25 minutes until the crust is golden brown and the bass is cooked – check by inserting a knife into the thick part of the flesh and ensuring that the fish has reached 38C/100F.
- To serve, mix together the sliced fennel, radish and dill, season with lemon juice and olive oil, spoon in the potted shrimps and mix well.
- Serve the salad on plates and the fish in the centre of the table.