Sea Bream in a crust of salt and vine leaves

Ingredients

1 sea bream 400 g

1 shrimp

1 mussel

1tbsp olive oil

2 eggs

½ k sea salt

1 big orange

25 vine leaves

1stp lemon grass

1stp pepper

1 carrot

1 zucchini

For the vinaigrette

100 g olive oil

3 tbsp vinegar from apple

1 tomato

1 peace of garlic

1 tsp salt

1 tsp pepper

1 lemon (the juice)

A small bunch of basil chopped in very small pieces

Procedure

We peel the sea bream and we add one peeled shrimp and one mussel into the fish belly.

We oil a baking sheet and we powder it with the half of the sea salt that we have mix it already with 2 eggs.

On top of the salt, we cover with vine leaves and three orange slides.

Now, we add the sea bream and we cover with three more orange slides, some lemon grass and pepper, and some more vine leaves.

We cover it completely with the rest of the salt and we place the baking sheet in the oven and we roast it for 20 minutes at 200 c.

Meanwhile, we make a vinaigrette with olive oil, tomato, salt, pepper, garlic, vinegar, lemon, basil and pepperoni

When the sea bream is ready, we brake the salt and we slice open it.

We serve it with the vinaigrette on top and boiled carrots and zucchinis.

One Response to “Sea Bream in a crust of salt and vine leaves”

1. Ε. Ευαγγελίδου says:

   %A %B %e%q, %Y at %I:%M %p

   Δε βλέπω την ώρα να το δοκιμάσω, γιατί να το φτιάξω το βλέπω λίγο δύσκολο.