Herb and salt crusted bass
Preparation time:45 mins.
A unique tasting recipe thanks to Well Bouillon
- 1 bass weighing about 800g/1kg
- 1,5Kg coarse salt
- 3 egg whites
- 1 lemon
- 1 orange
- 1 lime
- Well Granulated Bouillon N. 5 Fish
- Extra virgin olive oil
Gut and rinse the bass with cold water. In the end it should be dried, but with the scales still well-attached.
Grate the rinds of the 3 citrus fruits and put together half the zest with the salt and egg whites. Mix it all together Put the herbs, a dusting of Well Granulated Bouillon N. 5 Fish, the other half of the zest and a grinding of pepper inside the bass.
Line a baking dish with baking paper. Make a bed with the salt mixture. Lay the fish on the bed and cover with the rest. At this point, cook the fish with its crust in a pre-heated oven at 200 for 25 minutes.
Remove from the oven, break the crust, fillet the fish by removing the skin and serve immediately.