Salt baking traps the moisture and slows the cooking, pg 112 of French classics
Ingredients
- 1 sea bass
- 1/2 lemon
- 15g flat leaf parsley
- 1.8kg fine salt
- 10 egg white
- 1 fennel
- 5g flat leaf parsley
- lemon juice
- olive oil
Restaurants
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| French classics |
Salt baking traps the moisture and slows the cooking, pg 112 of French classics
| File |
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| French classics |