Marinated Sea Bass with Potatoes in Salt Dough

Carefully debone the fish fillets. Chop the cleaned celery and fennel into small cubes. Mix with lime juice, sea salt and honey. Place the fish fillets in a shallow dish, cover with the vegetables and marinate for 3-4 hours, turning frequently. For the potatoes in salt dough, knead a smooth dough from eggs, water, flour and sea salt. Roll out the dough to a thickness of about 0.5 cm and line a suitable ovenproof dish coated with oil. Place the well-washed, unpeeled potatoes with garlic and thyme and fold the dough over them. Bake in the preheated oven at 200 °C for about 60 minutes. Open the salt dough and cut the potatoes on the top. Coarsely crumble the goat’s cream cheese, spread it on the potatoes and let it melt tenderly. Serve the potatoes in the dish with the marinated sea bass fillets on the side.At the table, season with freshly ground sea salt and pepper to taste. PHASE 1: Prepare all the ingredients for the salt dough. PHASE 2 AND 3: Sift flour into a bowl and knead with eggs, water and sea salt until smooth. PHASE 4: Roll out the dough to a thickness of about 0.5 cm. PHASE 5: Coat an ovenproof dish with oil and line with salt dough. Place the unpeeled potatoes with garlic and thyme and fold the dough over them. Bake in the preheated oven at 200 °C for about 60 minutes. PHASE 6: The prepared marinated fil.

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