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Eggs Superchefs 1 Servings

INGREDIENTS

4 lb Sea bass, 1.8kg
170 Extra virgin olive oil, 6fl
oz
Salt and black pepper
4 T Lemon juice, 2fl oz
2 lb Coarse sea salt
170 g Mixed peppercorns, 6 oz
2 Egg whites
500 g Flour, 18 oz
20 g Squid Ink, 3/4 oz
4 Eggs
3 g Salt
1 t Olive oil

INSTRUCTIONS

To make the dressing: Whisk all the ingredients together and set
aside.  For the Salt and pepper Crust: Mix all the above ingredients
together  thoroughly.  Squid Ink Pasta: Break the eggs into a bowl, add
the squid ink, salt,  olive oil and whisk together. Make a well in the
flour, pour the egg  mix into the middle and slowly incorporate the
flour into the egg  mix. Knead the pasta for 5-10 minutes, cover and
rest for 30 minutes.  Roll out and cook in boiling water for
approximately 4 minutes just  prior to serving.  On a large baking
sheet sprinkle some of the salt and pepper mix, lay  on the seabass and
press on the rest of the crust until the fish is  completely covered.
Bake in a hot oven for 20-25 minutes, break the  salt and pepper crust
- remove the skin from the bass and fillet the  fish.  Serve on top of
the cooked squid ink pasta and dress with the oil and  lemon.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6801
Calories From Fat: 1158
Total Fat: 124.2g
Cholesterol: 1705.6mg
Sodium: 664590.1mg
Potassium: 9193.5mg
Carbohydrates: 786.7g
Fiber: 100.2g
Sugar: 5.2g
Protein: 574.2g


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