Sea bass fillets on myrtle salt plate with cheek lard green beans

Tempo: 50 minutes

Difficoltà: Medium difficulty

Sea bass fillets on myrtle salt plate with cheek lard green beans

For this recipe we have chosen the technique of cooking on a salt plate, which makes it possible to create tasty and healthy dishes, as well as spectacular ones. This technique, which is particularly suitable for fish, brings out its delicate flavour while respecting its texture. The salt plate gives the fish the right amount of flavour and makes it very aromatic, with aromas and flavours that vary according to the spices and type of salt chosen.

This is a dish which, thanks to this type of cooking, combines two ingredients in a special and elegant combination: sea bass and myrtle, an aromatic plant which is very common in Sardinia. The recipe is completed by green beans and cheek lard, other flavours of the land that go well with fish.

By cooking the sea bass fillets on the myrtle salt plate, the aroma of the leaves and berries in the salt will envelop the delicate taste of the fish without overpowering it, but enhancing it.

But how do you make a myrtle salt plate for cooking fish?

4 people

2 Kg of WHOLE SEA SALT FROM SARDINIA / 2,70 €
100 gr of CHEEK LARD / 7,50 €
100 gr of WHOLE SEA SALT FLAVOURED WITH MYRTLE / 5,90 € / 5,90
1 sea bass of about 1,2 kg
1 dl water
100 g of egg white
600 g green beans
1 sprig of myrtle
1 sprig of thyme

Procedimento:

01.

Mix the myrtle salt with the egg white and water and spread the mixture on a baking tray lined with baking paper. Bake the salt in the oven for 30 minutes at 180° and you have your plate.

02.

Place the sea bass fillets, cleaned and filleted by your trusted fishmonger, on the salt plate as soon as it is removed from the oven. Add the sprigs of thyme and myrtle and cover with a cloche.

03.

Bake the covered fish in the oven for 6-8 minutes at 180°. In this way the fish will absorb the aromas and maintain a soft and moist consistency.

04.

Fry the thinly sliced bacon in a frying pan and add the green beans, previously cooked in plenty of salted water. Allow them to take on flavour for a few minutes and remove from the heat. Place the green beans on the salt plate next to the sea bass fillets and serve.

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