Salt Baked Sea Bass and Mackerel - James Martin Chef

Ingredients

• 8 large egg whites
• 750g seasalt
• A few sprigs of rosemary
• 1x 1.5k sea bass- gutted and scaled
• 1 gutted mackerel
• 3 egg yolks
• 1 tbs Dijon mustard
• 100ml veg oil
• 50ml herb oil
• 1 lemon juice only
• 1 small bunch watercress
• Salt and pepper
• Hot new potatoes
• Boiled asparagus
• Preheat the oven to 200c.
• Whisk the egg whites to a stiff peak, then mix in the salt and rosemary and spoon ½ onto a lined baking tray.
• Place the fish on top, then cover all over with the rest of the mix and bake for 40 minutes.
• Whisk together the egg yolks and Dijon Mustard, slowly drizzle in the oils whilst whisking continuously until thick .
• Finish with the watercress, lemon juice, and season.
• Break off the salt crust and portion up the fish.
• Serve with a dollop of mayo, hot new potatoes and asparagus.