Method

Salt-Baking Process: 

1. Preparing the Salt Crust:

• Mix 2 kg of coarse salt with a beaten egg white or some water until well combined.
• Spread the salt mixture onto a baking tray lined with parchment paper.
• Place the fish on top and generously cover with the salt mixture, leaving a small part of the tail exposed. 

2. Baking the Fish:

• Preheat the oven to 190°C (375°F).
• Bake the fish for about 20 to 40 minutes, depending on its size and shape.
• To check if the fish is done, gently tug on the exposed tail; if it comes off easily, the fish is ready. 

Cabbage: 

1. Remove the outer layer and stem of the cabbage. 

2. Boil or steam the cabbage until tender. 

3. Cut into wedges and pan-fry the cabbage on one side until crispy, and season with salt and pepper. 

4. Transfer the crispy cabbage wedges to a serving tray. 

Asparagus: 

1. Remove the bottoms of the asparagus. 

2. Sauté the asparagus with a spoonful of oil until tender. 

3. Season with lemon juice and salt before serving. 

Serving: 

1. Carefully remove the salt layer from the fish and serve the fillets. 

2. Arrange the crispy cabbage wedges and sautéed asparagus around the fish. 

3. Add a spoonful of Ocean à la crème to each fillet, adding a creamy and flavorful finishing touch to the dish.