Recipe detail

Name: Salt-crusted sea bass
Yield: 8
Cuisine: Italian
Ingredients: 4.0000 tPcs sea bass (600g) per uncleaned fish, scales on, gutted and split horizontally; 3.0000 tPcs marjoram sprigs, leafed; 10.0000 g parsley, finely chopped; 1.0000 tPcs rind of lemon, finely grated; 3.0000 tPcs garlic gloves, halved, stem removed and finely chopped; 1.0000 kg coarse salt; 2.0000 tPcs egg whites, beaten; 150.0000 ml vodka; 20.0000 ml evoo; 1.0000 g black pepper

Fish Salt-crusted sea bass

26. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
195 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:25 hh:mm

180 °C

60 %

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