Seabass in salt

Chef Dursun Usta - Restaurant - Hôtel Selçuklu Evi

Ingredients for 4 people

4 seabass
2 kg salt
15 egg whites
1 lemon
8 vine leaves
300 gr sunflower seed oil
3 bay leaf
3 teaspoons soy sauce
1 coffe spoon black pepper

Method

Marinate the fish in sunflower oil, bay leaves, vine leaves, soy sauce and lemon and let sit. Wrap the fish into aluminium foil and place on a tray.

Mix the egg whites and salt, and cover the fish with the mixture. Cook on low heat in the oven for about 3 hours.

Place the fish onto a serving platter, then add some butter, salt, and lemon and serve.