Salt Baked Sea Bass and Mackerel
This Salt Baked Sea Bass and Mackerel dish serves 6, so is perfect for a family weekend meal. Bake the mackerel for 20 mins, bake the seabass for 40 mins. Serve with new potatoes and asparagus.
Ingredients
- 8 large egg whites
- 750g seasalt
- A few sprigs of rosemary
- 1x 1.5k sea bass- gutted and scaled
- 1 gutted mackerel
Mayonnaise
- 3 egg yolks
- 1 tbs Dijon mustard
- 100ml veg oil
- 50ml herb oil
- 1 lemon juice only
- 1 small bunch watercress
- Salt and pepper
To serve
- Hot new potatoes
- Boiled asparagus
Method
- Preheat the oven to 200c.
- Whisk the egg whites to a stiff peak, then mix in the salt and rosemary and spoon ½ onto a lined baking tray.
- Place the fish on top, then cover all over with the rest of the mix and bake for 40 minutes.
- Whisk together the egg yolks and Dijon Mustard, slowly drizzle in the oils whilst whisking continuously until thick .
- Finish with the watercress, lemon juice, and season.
- Break off the salt crust and portion up the fish.
- Serve with a dollop of mayo, hot new potatoes and asparagus.
Ingredients
- 8 large egg whites
- 750g seasalt
- A few sprigs of rosemary
- 1x 1.5k sea bass- gutted and scaled
- 1 gutted mackerel
Mayonnaise
- 3 egg yolks
- 1 tbs Dijon mustard
- 100ml veg oil
- 50ml herb oil
- 1 lemon juice only
- 1 small bunch watercress
- Salt and pepper
To serve
- Hot new potatoes
- Boiled asparagus
Method
- Preheat the oven to 200c.
- Whisk the egg whites to a stiff peak, then mix in the salt and rosemary and spoon ½ onto a lined baking tray.
- Place the fish on top, then cover all over with the rest of the mix and bake for 40 minutes.
- Whisk together the egg yolks and Dijon Mustard, slowly drizzle in the oils whilst whisking continuously until thick .
- Finish with the watercress, lemon juice, and season.
- Break off the salt crust and portion up the fish.
- Serve with a dollop of mayo, hot new potatoes and asparagus.
