• 1 nice sea bream, about 1.76 lbs.
• 6.6 lbs. rough salt
• 1.1 lbs. egg whites (1 pint)
• 1.8 oz. rose pepper
• 1.8 oz. black pepper
• 1.8 oz. white pepper
• 2.1 oz. Sechuan pepper
• 1 thyme branch
• 1 rosemary branch
• 2 fennel branches, dry
• 1 bunch of parsley

1. Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley).
2. Do not add salt and pepper. The herbs will give sufficient taste and flavor.
3. Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture.
4. Cover the bottom of an oven plate with salt.
5. Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets.
6. Cover entirely with the remaining salt.
7. Put it for 25 minutes in the oven at 482 degrees F.
8. When taking it out of the oven, let it still rest for another 5 minutes in the salt.
9. Present the sea bream with salt crust to your guests.
10. Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve!
11. Place a sea bream fillet on each serving dish and pour the Sechuan pepper sauce (a mixture of liquid cream and pepper grains) over it. Bon appetit!

• Preparation time: 35 minutes