Croatian sea bass in a Ston salt crust
Sea bass baked under the peka (bell) or in the oven. A crust of egg whites and coarse salt keeps the fish juicy and comes off after baking. Recipe from the book, chapter “Ingredients and recipes”.
- Under the peka
- about 30 min
- Oven
- 180 °C · 20 min
- Wine
- Pošip Mili
Ingredients
- 1 kg of fish (seabass)
- 1.2 kg of coarse Ston salt
- the egg whites from 4-5 eggs
- rosemary
- lemon
Method
Tap a step to mark it as done.
“We recommend serving this fish dish with Pošip Mili white wine from the Miho Rozič Winery in Ston.”
As printed in the English edition: the recipe is reproduced from the book unchanged; we have not re-tested it. The method calls for the whites of four eggs, while the ingredients list gives 4–5 eggs: use the size of the fish as a guide. The page in the sample
10 more Pelješac recipes are in the book.
Why Ston salt
According to the operator of the Ston saltworks, the salt is made by evaporating seawater in large shallow pools.
The whole chapter on salt in the sampleSton salt in our guide: the saltworks and its historySton oysters from Mali Ston Bay
The book
Croatian Pelješac — Wine and Food
41 wineries with the authors’ notes and 11 recipes from Pelješac.
The English edition is sold out.