Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fish
Salt crust:
How it's done
Fish
Rinse the fish inside and out under cold running water, pat dry. Slice the lemons, thinly slice the garlic and insert into the abdominal cavities of the fish, with the herbs. Brush the fish with oil.
Salt crust:
Mix the salt, egg white and water well. Line a baking tray with baking paper, place approx. 1/3 of the salt mixture in the centre and shape into a base. Lay the fish on top, cover with the remaining mixture (the fish must be completely covered).
Bake:
for approx. 30 mins. in a convection/fan oven preheated to 240°C. Remove and leave the fish to stand for approx. 10 mins. Shatter the salt crust with the back of a knife. Remove the loose grains of salt with a brush. Fillet the fish and remove the skin before serving.
Tip: | Substitute e.g. ocean perch or pike-perch for sea bass. |
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Serve with: | potatoes. |
How-tos
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