Sea bass in salt crust

Remove the fins from the fish using a strong pair of scissors. Wash the rosemary, thyme and lemon and shake the herbs dry. Stuff the fish with the herbs and two lemon slices.

Ingredients

500 g Sea bass, 0.5 units Lemon, 1 sprig Rosemary, 1 sprig Thyme

Beat the egg whites in a tall mixing jug until foamy. In a bowl, mix the coarse sea salt with the fine salt then add the water and finally mix in the beaten egg whites.

Ingredients

3 units Protein, 325 g Salt, 625 g Coarse salt, 20 ml Water

Line a universal tray with a silicone baking mat or some baking paper. Brush the baking mat with a third of the egg-white mixture. Place the fish on top, cover with the remaining mixture and press down well all over.

Start the “Sea bass in salt crust” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, insert the food thermometer and put the food in the middle or bottom of the oven. Cook to the desired doneness. Once the cooking time is over, remove the fish from the oven and leave to rest for 5 minutes.

Break open the salt crust all around with a knife and carefully lift it off the top of the fish. Remove the fish skin, fillet the fish and place the upper fillet onto a plate. Then remove the central bone and the head, and lift out the lower fillet. Plate up the fish and serve immediately.