SALT-CRUSTED BAKED FISH WITH SALAD

For the Fish:

• 1 whole sea bass (or fish of your choice)
• 4 kg coarse salt
• 6 egg whites
• Thyme, 1 bunch
• 2 lemons

For the Salad:

• Onion
• Basil
• 2 garlic cloves
• Baby potatoes
• Carrot
• Green apple
• Brussels sprouts
• Red vine tomatoes
• 150 ml Olive oil
• 2 tbsp Capers
• 300 ml Sunflower oil
• Salt and pepper

Procedure:

For the Fish:

1. Preheat your MB Chef Oven to the desired temperature (recommendation: 450°F).
2. Clean the fish, removing scales and internal organs. Pat it dry with paper towels.
3. In a large bowl, mix the coarse salt with egg whites until it forms a wet, moldable consistency.
4. Lay a bed of thyme on a baking tray.
5. Place half of the salt mixture on the tray, lay the fish on top, and cover it with the remaining salt mixture, ensuring it’s fully enclosed.
6. Bake in the preheated MB Chef Oven for approximately 25-30 minutes.
7. While the fish is baking, prepare the salad.

For the Salad:

1. Finely chop onion, garlic, basil, and set aside.
2. Boil baby potatoes and carrots until tender. Slice them into bite-sized pieces.
3. In a large bowl, combine chopped apple, Brussels sprouts, vine tomatoes, capers, and the boiled potatoes and carrots.
4. In a separate bowl, whisk together olive oil, sunflower oil, salt, and pepper to create the dressing.
5. Add the chopped onion, garlic, and basil to the salad.
6. Once the fish is done, crack open the salt crust, remove the skin and bones, and flake the fish onto the salad.
7. Pour the dressing over the salad and fish, toss gently, and serve.

Enjoy your Salt-Crusted Baked Fish with a Fresh Salad!