Chef Roberto Abbadati has taken one of his favorite traditional dishes and added the perfect combination of essential oils to tantalize your taste buds.
Sea bass in a salt crust flavored with essential oils is a delicious and surprising dish, perfect to impress your guests or to celebrate a special occasion.
The salt crust keeps the fish soft and juicy, while the essential oils add a touch of unique flavor and aroma.
With just a few simple ingredients, you can transform an ordinary fish dish into something extraordinary that will leave everyone satisfied and asking for more.
Let's start preparing this spectacular dish!
For the Sea Bass
1 sea bass of about 8-900g, gutted, rinsed and fins and gills removed (leave the scales on)
a few slices of bacon or lard, and a few sprigs of aromatic herbs
1kg of fine salt + 1kg of coarse salt
4 egg whites beaten until stiff + 1 drop of Laurel Essential Oil, 1 drop of Rosemary Essential Oil, 1 drop of Juniper Essential Oil and 1 drop of Common Thyme Essential Oil
For the Mayonnaise
4 egg yolks
500ml EVO oil + 2 drops of Cedar Diamond Essential Oil (or whatever you prefer)
1 tablespoon of lemon juice + 1 more tablespoon where 1 heaped teaspoon of fine salt has been dissolved
Fill the belly of the sea bass with the salami and the sprigs of aromatic herbs
mix the salts with the whipped egg whites and add essential oil
Spread a little of this salt on a baking tray lined with baking paper
Place the fish on top, cover with the remaining salt and bake at 200°C for approximately 30 minutes
in the meantime prepare the mayonnaise by whipping the egg yolks with the juice without salt and gradually adding the oil
when the mayonnaise is ready, add the juice with the salt, the drop of essential oil, and put it in a bowl
break the salt crust, clean the sea bass from skin and bones
serve the sea bass pulp accompanied by mayonnaise
