Sea Bass Baked in Salt Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,393 cal. | (66 %) | ||
| Protein | 49.91 g | (51 %) | ||
| Fat | 54.69 g | (47 %) | ||
| Carbohydrates | 164.83 g | (110 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.42 g | (5 %) |
| Vitamin A | 625.41 mg | (78,176 %) | ||
| Vitamin D | 2.94 μg | (15 %) | ||
| Vitamin E | 7.96 mg | (66 %) | ||
| Vitamin B₁ | 0.73 mg | (73 %) | ||
| Vitamin B₂ | 1.03 mg | (94 %) | ||
| Niacin | 9.79 mg | (82 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 75.77 μg | (25 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 3.33 μg | (7 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 7.63 mg | (8 %) | ||
| Potassium | 1,055.37 mg | (26 %) | ||
| Calcium | 239.45 mg | (24 %) | ||
| Magnesium | 49.1 mg | (16 %) | ||
| Iron | 8.28 mg | (55 %) | ||
| Iodine | 88.7 μg | (44 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Cholesterol | 390.08 mg |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 250 grams salt
- 3 eggs
- 1 Sea bass (about 1kg, ready to cook, cleaned)
- salt
- freshly ground peppers
- parsley (2 stalks)
- Tarragon (2 stalks)
- 1 sprig rosemary
- 1 onion
- 5 Tbsps butter
- 100 milliliters dry white wine
- 100 milliliters fish stock (from a jar)
- 40 milliliters Vermouth (such as Noilly Prat)
- 100 grams Whipped cream
- 1 Tbsp scallions
Preparation steps
Combine flour, salt, 2 eggs and about 250 ml (approximately 1 cup) of water, knead into a dough (add more flour or water, if necessary), refrigerate for 2 hours.
Rinse fish in cold water, pat dry and season with salt and pepper. Rinse and shake dry herbs, stuff fish with them.
Whisk remaining egg with 1 tablespoon of water. Roll out salt dough until about 1 cm (approximately 1/2 inch) thick, top with sea bass and brush dough edges with a little beaten egg, press well together, covering fish from all sides well. Brush dough with remaining egg mixture and bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes.
Peel onion and chop finely. Heat butter in a pan and saute onion until soft. Add white wine, fish stock and simmer until almost all liquid has evaporated. Add cream and bring to a boil. Add remaining butter and puree in a blender. Add chives and season with salt and pepper.
Arrange fish on a platter and cut out of a crust. Lift fish carefully and arrange on plates. Drizzle with sauce and serve.
