Salt Baked Seabass
Sealed in a golden salt crust, this seabass stays tender and has citrus and herb flavours. Serve with blood orange hollandaise and watercress
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Fine-mesh sieve
- Double boiler
- Pepper mill
- Mason jar
- Baking sheet
- Parchment paper
- Oven
- Whisk
- Mixing bowl
- Saucepan
- Measuring spoon
- Measuring cup
- Peeler
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 x 1.5kg seabass, gutted and scaled
- 8 large egg whites
- 750g sea salt
- few sprigs rosemary, thyme and tarragon
- 2 oranges, peel only
- 1 lemon, peel only
- 50ml blood orange Juice
- 50ml white wine vinegar
- 2 sprigs tarragon
- 4 grinds of black pepper
- 3 egg yolks
- 225g good quality butter, melted
- 1 tbsp Dijon mustard
- Watercress
- French dressing
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