Recipe detail

Fish Salt-crusted sea bass

26. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Italian

Program steps

  • Preheating:
  • 195 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 180 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
sea bass fish 4 pcs
marjoram sprigs 3 pcs
sprig of parsley 10 g
Lemons 1 pcs
garlic cloves, finely chopped 3 pcs
coarse salt 1 kg
egg 2 pcs
vodka 150 ml
extra virgin olive oil 20 ml
freshly ground black pepper, ground 1 g

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 1.1 kJ
Carbohydrate 0.2 g
Fat 0 g
Protein 0.1 g
Water 0 g

Directions

*sea bass (600g) per uncleaned fish, scales on, gutted and split horizontally
1. On the flesh side of the halved fish, rub the herbs, lemon, garlic, evoo and pepper.
2. Set the oven on dry heat at 180°C (fan speed 3).
3. Combine the egg and salt.
4. Lay out the fish halves on oiled ovenproof dishes, flesh side down.
5. Spread the egged salt over the fish skin to cover it completely and bake for 20–25 minutes.
6. Transfer onto plates, pour the vodka over the salt crust and flambé before breaking.

Recommended accessories

Enameled GN container

Enameled GN container