3 piece Eggs
0.5 piece Lemon
1 sprig Rosemary
325 g Salt
625 g Salt (coarse)
500 g Sea bass
1 sprig Thyme
20 ml Water
Cut off the fins of the fish with scissors.
Wash the herbs and shake dry. Wash the lemon with hot water, dry and cut into slices.
Stuff the fish with the herbs and two lemon slices.
Ingredients
500 g Sea bass, 0.5 piece Lemon, 1 sprig Rosemary, 1 sprig Thyme
Separate the eggs. Beat the egg whites in a tall mixing bowl until frothy.
The egg yolks can be used for other recipes and stored in the fridge.
In a bowl, mix coarse salt with fine salt, add water and mix in the beaten egg whites.
Ingredients
325 g Salt, 625 g Salt (coarse), 20 ml Water, 3 piece Eggs
Line the universal tray with baking paper.
Spread a third of the salt mixture onto the baking paper. Place the fish on top, cover with the remaining mixture and press down firmly.
Start the "Sea bass in salt crust" programme and follow the procedure.
As soon as the BORA X BO has heated up, insert the food thermometer and place the food in the centre or at the bottom.
Remove the cooked fish from the oven and leave to rest for 5 minutes.
Plate up the fish and serve immediately.
171.25
28.48 g
5.36 g
1.46 g
