
Sea bass in sea salt and herb

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You need a lot of egg white for this recipe, but don't waste the yolks you can use them to make pasta (one of the reasons we dreamed up this way of making the crust is that we always have lots of egg whites left over after we have made our pasta). If you happen to have any aged balsamic vinegar which is very expensive but beautiful- then, instead of the dressing, just pour a little around the fish, with some good olive oil.
ingredients
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serves: 4
4 handfuls of spinach
5 ounces basil (trimmed)
5 ounces parsley (trimmed)
1 ounce rosemary leaves
1 ounce sage leaves
4 cups sea salt
5 1/4 cups all-purpose flour
2/3 cup egg whites (about 6-8 eggs, plus l yolk for brushing)
4 sea bass fillets (each about 7 ounces, of a consistent thickness, i.e., with no thinner tail parts)
2 pats of butter
1 tablespoon olive oil
salt and pepper
For the balsamic dressing:
8 tablespoons good balsamic vinegar
1 teaspoon honey
1 tablespoon sugar
1/2 lemon (juice)
1/2 tablespoon olive oil
2 drops of Worcestershire sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 1173
- Total Fat: 37.5 g
- Saturated Fat: 18.5 g
- Trans Fat: 1 g
- Cholesterol: 148.7 mg
- Sodium: 113659 mg
- Total Carbs: 143.2 g
- Dietary Fiber: 8.8 g
- Sugars: 10.8 g
- Protein: 61.9 g
preparation

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