Recipes of Sor Duilio
• Difficulty: Easy
• Cooking time: 20 min
• Preparation: 15 min
• Serves 2 people
■ Preparation
Cooking Salt is one of the oldest methods of cooking and healthy food, in fact, thanks to it, you can avoid condiments such as oil, butter and fat in general, during cooking.
The sea bass in herb salt crust will cook using its own fat and the steam of its own natural moisture while preserving taste, lightness and softness.
Contrary to what may seem, the preparation of sea bass in herb salt crust is very simple and need very few ingredients.
To prepare the crust in which cook will use albumen and egg whites with salt until blended; many people, instead of albumen, used to wet the salt with water to cover the food before cooking, but this method has a drawback.
Salt damp covering the food, the heat of the oven dry, and it creates fissures in the crust, which determine the drying of the food placed inside it, with the egg white until stiff but , you get a compact dough that will not break, wiping, and will retain all its flavor, moisture and flavor of the food needed for cooking.
Ingredients • 2 cloves garlic
• Bass (bass)
2 from about 300 grams each
•
ground pepper qb
• 1 bunch parsley
• 1 sprig rosemary
• Salt
to 1 kg
Salvia leaves 2 sprigs thyme 1 egg 3 (whites only)
Preheat the oven to 220 degrees.
Eviscerate the two basses (or let it do the skill of the staff of Mr. Duilio, trust your fishmonger) weighing about 300 grams each.
Whip the whites of 3 eggs, and stir slowly until the salt and continue to beat with whips of electric mixer, until a compact dough, roll out a sheet of parchment paper on a baking tray (or baking) and then Lie down a thin layer of mixture, which will form the bed for cooking sea bass.
Place above the bed of salt sea bass, which have previously seasoned by placing them in the belly chopped garlic, herbs and pepper Cover now the bass with the mixture of salt, rubbing it gently to adhere the mixture well and give a form the fish.
Bake in preheated oven for about 20 minutes in the case of small sea bass, a little longer but if your bass is more coarse.
Remove from oven and let rest briefly, then break the salt crust and proceed to the filleting sea bass (remove the head, skin and bones) as in any other preparation in the oven.
can accompany sea bass with potatoes, also be baked or cooked, seasoned with just a thin thread of olive oil, not to cover the aroma and the delicate flavor of the sea bass. ■ Council
Instead of preparing two small bass weighing 300 grams each, you can bake a bigger one (at least 600 grams x 2 people), the cost per kg will be higher, but you'll waste less and certainly more tasty meat!
• Difficulty: Easy
• Cooking time: 20 min
• Preparation: 15 min
• Serves 2 people
■ Preparation
Cooking Salt is one of the oldest methods of cooking and healthy food, in fact, thanks to it, you can avoid condiments such as oil, butter and fat in general, during cooking.
The sea bass in herb salt crust will cook using its own fat and the steam of its own natural moisture while preserving taste, lightness and softness.
Contrary to what may seem, the preparation of sea bass in herb salt crust is very simple and need very few ingredients.
To prepare the crust in which cook will use albumen and egg whites with salt until blended; many people, instead of albumen, used to wet the salt with water to cover the food before cooking, but this method has a drawback.
Salt damp covering the food, the heat of the oven dry, and it creates fissures in the crust, which determine the drying of the food placed inside it, with the egg white until stiff but , you get a compact dough that will not break, wiping, and will retain all its flavor, moisture and flavor of the food needed for cooking.
Ingredients • 2 cloves garlic
• Bass (bass)
2 from about 300 grams each
•
ground pepper qb
• 1 bunch parsley
• 1 sprig rosemary
• Salt
to 1 kg
Salvia leaves 2 sprigs thyme 1 egg 3 (whites only)
Preheat the oven to 220 degrees.
Eviscerate the two basses (or let it do the skill of the staff of Mr. Duilio, trust your fishmonger) weighing about 300 grams each.
Whip the whites of 3 eggs, and stir slowly until the salt and continue to beat with whips of electric mixer, until a compact dough, roll out a sheet of parchment paper on a baking tray (or baking) and then Lie down a thin layer of mixture, which will form the bed for cooking sea bass.
Place above the bed of salt sea bass, which have previously seasoned by placing them in the belly chopped garlic, herbs and pepper Cover now the bass with the mixture of salt, rubbing it gently to adhere the mixture well and give a form the fish.
Bake in preheated oven for about 20 minutes in the case of small sea bass, a little longer but if your bass is more coarse.
Remove from oven and let rest briefly, then break the salt crust and proceed to the filleting sea bass (remove the head, skin and bones) as in any other preparation in the oven.
can accompany sea bass with potatoes, also be baked or cooked, seasoned with just a thin thread of olive oil, not to cover the aroma and the delicate flavor of the sea bass. ■ Council
Instead of preparing two small bass weighing 300 grams each, you can bake a bigger one (at least 600 grams x 2 people), the cost per kg will be higher, but you'll waste less and certainly more tasty meat!
