Composition / ingredients
Cooking method
For cooking, it is necessary to remove the insides from the fish and wash it. Put thyme, basil, rosemary in the abdomen and squeeze out the juice from the lemon. We take two containers and separate the whites from the yolks. Proteins need to be well beaten to a foamy state. Add salt to the resulting mass and mix thoroughly.
We spread a layer of salt on a piece of parchment, and fish on top. The second half of the protein-salt mass is placed on top of the sea bass and completely covers the fish. We glue the layers from all sides so that the fish is in a cocoon. Preheat the oven to 200 degrees and put the fish wrapped in foil in it. In order for the sea bass to bake well, it takes 25 minutes.
After this time, we take out the dish, unfold the foil, pour a little vodka on top – fifty grams and set it on fire. After the fire goes out, the cocoon of salt is broken, and the sea bass is extracted. The fish is poured with sauce and served.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Rosemary - 131 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Vodka - 235 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Sea bass - 99 kcal/100g
