Oriental Salt Baked Seabass - James Martin Chef

Name: Oriental Salt Baked Seabass - James Martin Chef
Ingredients: 8 large egg whites; 750g sea salt; 2 lemon grass diced; A small bunch of coriander Thai basil; 2 limes zest only; 2kg seabass – gutted , scaled, fins and head removed; 3 egg yolks; 1 tbs Dijon mustard; 200ml veg oil; 2 tbs yuzu; Hot jersey royals; Asparagus; Preheat the oven to 200°C.; To make the mayo, put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the ponzu and yuzu juice.; Break off the salt crust and portion up the fish serve with mayo jerseys and asparagus.

www.jamesmartinchef.co.uk

Seabass encased in a herb & lemongrass salt crust, paired with punchy yuzu mayo, Jersey Royals, and charred asparagus.

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Ingredients

8 large egg whites
750g sea salt
2 lemon grass diced
A small bunch of coriander Thai basil
2 limes zest only
2kg seabass – gutted , scaled, fins and head removed
3 egg yolks
1 tbs Dijon mustard
200ml veg oil
2 tbs yuzu
Hot jersey royals
Asparagus
Preheat the oven to 200°C.
To make the mayo, put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the ponzu and yuzu juice.
Break off the salt crust and portion up the fish serve with mayo jerseys and asparagus.