This refined dish with rich flavor is perfect to impress your friends.
Salt Crusted Sea Bass
1 medium sea bass 1 quartered lemon fresh thyme white pepper for taste 20 g. olive oil 600 g. of salt 2 whisked egg whites 2 tablespoon of water for sauce 3 garlic cloves 150 ml. olive oil 1 tablespoon of lemon juice salt, pepper, sugar for taste fresh basil to taste
Remove all scales and gills. Rinse sea bass under cold water and pat dry inside and out. Sprinkle with olive oil, well season. Stuff with lemon and fresh thyme. Combine all salt with egg whites and water. Mix all together. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered). Bake bass in a oven that is preheated to 220° C for about 25-30 minutes.
Sauce Combine lemon juice, garlic, sugar, salt and basil in mortar. Pound into smooth paste. Add olive oil, mix all together.
Serve Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. With fork, carefully remove skin. Serve fish filet with sauce.
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