Paris chef Alexia Duchêne pairs this mild, salt-baked fish alongside a vibrant beurre blanc, tinted rosy pink with dried, ground hibiscus blossoms. If you’re unable to find the powdered version, look for whole dried hibiscus in health food stores, spice shops, Latin American or Caribbean markets, or in the herbal tea section of your local supermarket. The recipe is adapted from Duchêne's cookbook, La Cuisine D’Alexia: Mes Recettes & Conseils Pour Cuisiner Comme une Cheffe à La Maison.
Featured in "The 26-Year-Old Chef Leading a New Wave of French Cuisine."
- 10 1⁄2 cups (6 lb. 10 oz.) coarse sea salt
- 3 large egg whites
- 1 3-lb. sea bass, gutted with scales
- 3 medium shallots (6 oz.), finely chopped
- 1 tbsp. white wine vinegar, plus more as needed
- 1⁄2 cup dry white wine
- 14 tbsp. (7 oz.) cold unsalted butter, cut into small cubes
- 1 tbsp. plus 1 tsp. hibiscus powder
- Kosher salt
- Boiled new potatoes, for serving