List of Ingredients
- 2.2 LBS. of bream
- 1 1/2 OZ. of pine nuts
- 3 of egg whites
- 2 of anchovy fillets in oil
- Lemongrass
- Citron
- Lemon
- Lime
- Bay leaves
- Parsley
- Red wine vinegar
- Extravirgin olive oil
- Parsley
- fine salt
- Coarse salt
Method
In a blender, blend 2.2 lbs. coarse salt with 4-5 strips of citron rind, the rind of half a lemon and 1 lime. Manually knead with 2.2 pounds fine salt and 3 egg whites, until an indentation will stay in the mixture. Gut the bream and wash it thoroughly without removing the scales.
Fill the belly with small pieces of citron, a bay leaf and half a stalk of lemongrass cut into rounds. Oil the exterior of the fish. Prepare a baking sheet with parchment paper and put a thick layer of citrus salt on it; put the bream on top and cover it with the remaining salt; gently but firmly compress the salt so that it clings in the shape of the fish.
Leave the head exposed so that you can check that it is done (the eye must turn white). Mist the salt crust with water and bake the fish at 350°F for about 50 minutes. Blend 1 cup of parsley with the anchovy fillets, pine nuts, juice of 1/2 lemon, 1 tablespoon of vinegar, a scant 1/2 cup of oil and a pinch of salt to form a sauce. Remove the bream from the oven and let it rest for 10 minutes, then break through the crust, gently remove the fish and fillet it. Serve the fish with the green sauce, garnishing with parsley and citrus zest.