| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Sea bass; (1.8kg) |
| 170 |
ml |
Extra virgin olive oil; (6fl oz) |
|
|
Salt and black pepper |
| 4 |
tb |
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 |
ts |
Olive oil |
INSTRUCTIONS
FOR THE DRESSING
FOR THE SALT AND PEPPER CRUS
FOR THE SQUID INK PASTA
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.
A Message from our Provider:
“Have you kept your promise to God?”