There is a difference between "crusting" and "encrusting". Encrusting is creating a paste of coarse salt, herbs and egg whites. You encrust the skin, or outside of the meat to ensure moisture stays in the meat/fish that you're roasting. Then when it's done, you peel off the crust and are left with a moist, juicy, flavorful fish. The method I used was a simple salt crust since I was pan searing and I wanted the bits of slightly coarse salt on the fish for flavor. For my sauce I waited until the very end to season, since there was already salt on my fish, I didn't want everyone to be retaining water for days after eating it!
Roasted Red Pepper Sauce
4 red bell peppers, roasted
3 shallots, quartered and roasted
1 clove garlic, chopped
1/4 c. chicken broth
1/4 c. dry white wine
1/4 c. olive oil
1 tsp. crushed red peppers
salt to taste
Roast peppers and shallots in 425 degree oven until browned and tender. Cool peppers in brown paper bag and remove skins. In a food processor, process peppers and shallots until smooth. Add all other ingredients and puree. Transfer to a saucepan and bring to a slight boil, then reduce heat and cook about 5 minutes more. Keep warm.
For the fish (any thick, fleshy fish can be substituted, like Halibut or even monkfish)
4 portions Chilean Sea Bass, dried well.
coarse sea salt (slightly ground in a coffee grinder)
olive oil (about 2-3 TBSP)
Sprinkle salt generously Over high heat, sear fish in olive oil salt side down first. After you have a good sear, turn over to finish cooking (about 4 minutes). Fish is done when translucent.
To plate, spoon red pepper sauce onto plate. Add a dallup of creme fraiche and then put fish on top.
