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53
FISH IN CRUST
Serves 4 Serves 4
Preparing the salt crust:
Mix the fl our, salt, water and all the fi nely chopped
herbs to obtain a uniform dough.
Scale, gut and wash the fi sh, dry it well and fi llet it.
Roll out a base of salt pastry, place the fi sh llets on
top, brush the edges of the pastry with beaten egg
and cover with another layer of pastry ½ cm thick,
trying to follow the shape of the fi sh. Brush with
beaten egg and bake in the oven.
Select “FISH” from the “RECIPES” menu then the “FISH
IN CRUST” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 40-50 min
Recommended equipment:
drip tray or baking tray supplied
Tips and variations:
You can sprinkle some chopped herbs over
the fi sh llets.
Serve the fi sh llets accompanied by a
creamy fi sh sauce fl avoured with fennel seeds.
The fi llets can also be served with steamed
potatoes.
53
FISH
4 sea bass or cod weighing 300g each
500g of table salt
500 g of plain fl our
300g of water
pink pepper
fresh thyme
fennel seeds
parsley
1 clove of garlic
some rosemary
marjoram
1 egg
*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
55


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