Ingredients (for 4):
- Sea bream - 1
- Thyme - 3 sprigs
- Bay leaves - 1
- Rosemary - 1 sprig
- Garlic - 1 clove
- Olive oil - 50 ml
- Coarse salt - 2.5 kg
- Egg white - 5
- Zucchini - 1
- Small tomato - 12
- Carrot - 1
- Basil - 20 g
- Garlic - 1 clove
- Extra-virgin olive oil - 50 ml
- Lemon juice - 1 tbsp
Procedures:
1. Whisk the egg white thoroughly.
2. Add the egg white to the coarse salt gradually, mixing with hands.
3. Clean the sea bream, removing the blood and membrane inside the cavity. Use kitchen paper to wipe dry.
4. Stuff the thyme, bay leaves, rosemary and garlic inside the fish.
5. Sprinkle the fish with black pepper finely, then coat with a layer of olive oil.
6. Pour half of the salt mixture into a baking tray.
7. Put the sea bream on the salt.
8. Pour the remaining salt mixture to cover the fish. Then put in pre-heated oven at 220 degree Celsius to bake for 30 minutes.
9. Pick the leaves of the basil.
10. Blanch the basil leaves in hot water briefly, then remove.
11. Put the basil leaves, garlic and extra-virgin olive oil into blender to prepare the sauce.
12. Cut the zucchini and carrot into about the same size.
13. Blanch the vegetables in briny water until 80% done.
14. Blanch the small tomatoes as well after cutting a cross at the bottom.
15. Remove the skin of the tomatoes.
16. Retrieve the fish from the oven. Then break the salt crust.
17. Remove the flesh from the fish, and put on the serving dish.
18. Reheat the vegetables and then serve alongside the fish, add the basil sauce on the side.
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