Salt crusted sea bream with braised leeks and hazelnuts
Serves 1
Directions
- 1Season the inside of the fish with salt, fennel seeds, and lemon slices.
- 2Mix salt with water to a snow-like consistency and create a bed on a baking tray, place the fish on top, and pack completely with the remaining salt.
- 3Bake at 180 degrees Celsius for 25 to 30 minutes.
- 4Braised the leeks in a pan with olive oil, crushed garlic, thyme, butter, and white wine until cooked through.
- 5Crush toasted hazelnuts in a pestle and mortar.
- 6Finish the leeks with flat leaf parsley and the crushed hazelnuts, then serve with the cooked fish.
Ingredients
- whole sea bream
- salt
- fennel seeds
- lemon
- water
- olive oil
- leek
- garlic
- fresh thyme
- butter
- white wine
- hazelnuts
- flat leaf parsley
Equipment
baking traypanpestle and mortar
