Ingredients

• 1 whole wild sea bass (approximately 1kg/2lb 4oz)
• guts
• gills and scales removed
• fins trimmed
• 80g/2¾oz egg whites (about 2 large egg whites)
• 500g/1lb 2oz fine table salt
• 1 medium butternut squash
• sliced in half lengthways
• seeds discarded
• 1 shallot
• chopped
• 1 garlic clove
• drizzle rapeseed oil
• sea salt flakes and freshly ground black pepper
• 200g/7oz butter
• 1 banana shallot
• thinly sliced
• 1 carrot
• thinly sliced
• 6 button mushrooms
• sliced
• 200ml/7fl oz Champagne
• 300ml/10½fl oz fish stock (made from the bones of white-fleshed fish only)
• 300ml/10½fl oz double cream
• 1 lemon
• juice only
• sea salt flakes and freshly ground black pepper

Directions

• For the sea bass
• preheat the oven to 200C/180C Fan/Gas 6.
• Take a piece of cardboard and trace the rough shape of your sea bass onto it
• adding 2.5cm/1in border. Cut the fish shape from the cardboard
• then wrap it in 2 layers of aluminium foil. Place the foil-wrapped cardboard onto a baking tray and place the sea bass on top.
• Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Add the salt and continue to whisk until the egg whites are firm and smooth
• and stiff peaks form when the whisk is removed.
• Using a palette knife
• spread the egg-white mixture evenly over the whole fish all the way down to the foil to make an airtight seal. If desired
• smooth the surface of the egg whites
• then lightly draw the shape of the head
• mouth and eye of the fish with the edge of the palette knife
• and use the end of the palette knife to gently make indentations in the egg-white mixture that resemble scales.
• Bake in the oven for 20 minutes. To check whether the fish is cooked through
• insert a cake tester or thin skewer into the thickest part of the fish for 10 seconds. It should feel hot when you take it out. If it is only lukewarm
• cook the fish for a little longer and test again.
• Meanwhile
• for the butternut squash purée
• place half of the chopped shallot into the hole in each butternut squash half. Grate in a little garlic
• drizzle over the oil
• then season
• to taste
• with salt and freshly ground black pepper.
• Place the butternut squash onto a baking tray and roast in the oven with the sea bass for 25-30 minutes
• or until the squash is tender.
• Remove the squash from the oven and scoop the flesh into a food processor. Blend until completely smooth
• then season again if necessary. Set aside until needed.
• For the Champagne sauce
• heat 50g/2oz of the butter in a saucepan over a medium heat. When the butter is foaming
• add the vegetables and fry for 4-5 minutes
• or until just softened but not coloured.
• Pour in half of the Champagne and bring to the boil. Reduce the heat and simmer until the mixture resembles syrup.
• Pour in the fish stock
• and simmer for 4-5 minutes
• until the volume of liquid has reduced by half.
• Pour in the cream and simmer for 4-5 minutes
• until the volume of liquid has reduced by half.
• Strain the sauce through a fine sieve into a clean saucepan. Season with salt and pepper. Place the pan over a low heat and whisk in the remaining butter and the lemon juice. Keep warm until ready to serve
• then stir in the remaining Champagne.
• Just before serving
• bring the salt-crusted sea bass to the table and crack the crust using a sharp knife. Carefully peel away the salt crust in as few pieces as possible
• discarding any salt crumbs remaining on the fish. Carefully remove the fillets from the fish carcass
• discarding any large bones as you go.
• To serve
• spread a circle of the butternut squash purée into the centre of four serving plates. Place some of the filleted sea bass on top. Spoon over the Champagne sauce.