Salt-crusted sea bass with lemon risotto

➊ Wash the fish inside and out and pat dry. Wash the lemon, rub dry and cut into slices. Fill the belly cavity of the fish with the lemon slices and the dill sprigs.

➋ For the salt crust, put the sea salt and egg white in a bowl and mix well. Put a layer of salt on the bottom of a stainless steel or cast iron grill plate. Place the fish on top and cover with the remaining salt. Place the plate in the preheated grill and grill the fish indirectly at 180-200 °C.

➌ After 40 minutes, remove from the grill and let rest for 5 minutes. The salt crust has hardened during grilling and serves as an insulating layer to preserve the flavor.

➍ In the meantime, prepare the sauce. To do this, put the chopped onion in a saucepan with the white wine and the bay leaf. Bring to the boil and reduce by about half. Then add the cream, reduce everything to the sauce and keep warm until serving.

➎ For the risotto, prepare a grill for direct grilling and heat a wok or pan on it. Add half of the butter and fry the shallots until translucent. Add the risotto rice with lemon zest and sauté for about a minute, stirring constantly. Deglaze with the wine and lemon juice and reduce, stirring or swirling the pan. Gradually add the fish stock - only enough to just cover the rice. Finally, stir in the peas. After about 20 minutes, the risotto should be soft and creamy, but the rice grains should still have a bit of bite. Stir in the remaining butter and season the risotto with salt and pepper. For an extra lemon touch, sprinkle some grated lemon peel on top.

➏ Break open the salt crust and serve the fish with the lemon risotto and wine sauce.