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 (600g) per uncleaned fish, scales on, gutted and split horizontally 4 pcs
marjoram sprigs, leafed 3 pcs
parsley, finely chopped 10 g
rind of lemon, finely grated 1 pcs
garlic gloves, halved, stem removed and finely chopped 3 pcs
coarse salt 1 kg
egg whites, beaten 2 pcs
vodka 150 ml
evoo 20 ml
black pepper 1 g

Directions

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