25 kg. Coarse sea salt like grey sea salt from Guerande
5 kg. Line Caught Red Seabream “Ami Tai’ keep the scales but gutted through the gills & eyes removed
Fresh Wakame
To Taste Black Pepper coarse from the mill or served as ‘mignonette’
To taste Extra Virgin Olive oil ‘per mi Figlio’ from Armando Manni
2 Organic Lemons
Method
Before you fill the pepper mill with pepper, ensue the pepper is well toasted: Heat up the black pepper in a frying pan. Then, fill up the mill. Pre-heat the Gaggenau oven for 30 minutes at 230°C.
Through the gills of the fish; stuff the fish belly with the wakame that has been seasoned with little Manni olive oil. Mix in a large bowl the salt with the egg white, take a large oven tray and cover with grease proof paper, cover the tray with a 1½-cm layer of the sea salt mix slightly larger than the fish.
Place the fish on top and cover the entire fish with an even layer of the salt mix not thicker than 1½ cm thick. It is important that the fish is evenly covered to ensure an even cooking of the fish. Keep the natural shape of the fish.
Place the oven tray in the oven and cook for about 25 minutes for perfect pink on the bone to 30 minutes for cooked (calculate 5 minutes per 250g if the fish is larger than the 1.5 kilograms) after the cooking remove the fish from the oven and leave to rest for about 5 minutes before breaking the salt crust!
Last Minute
Remove the salt crust. Then remove the skin and lift the juicy perfectly cooked fillets. Place the fish on a warm plate and drizzle with plenty of extra virgin olive oil and freshly coarsely ground black pepper & a squeeze of lemon juice. Serve the fish with a nice mesclun salad or a perfect potato mousseline
Note: the red seabream can be replaced by a snapper, a grey bream or seabass.
