Ingredients: · 2 sea bass · 2 kg of coarse salt · 1 lemon · 2 egg whites · 2c. of Dijon mustard soup · Fresh thyme q.s. · Pepper q.b. · Tabasco q.b. · Garlic powder q.s. For the sauce: · 2 gems · ½ lemon · 2c. of water soup · 200 g of butter · Salt q.s. · Garlic powder q.s. · Pepper q.b. · Chopped parsley q.b. Preparation: Ask to clean the sea bass at the fish shop. Stuff with lemon slices, thyme, garlic powder and pepper. Grease the sea bass with olive oil and sprinkle with pepper and thyme. Then in a container mix the salt with the egg whites, Tabasco, pepper, dried thyme, garlic powder and mustard and stir well. Place the salt mixture in a pyrex until it covers the bottom, place the sea bass on top. Cover the sea bass with the salt mixture until well covered. Bake in a preheated oven at 200º until the salt mixture is very hard. Approximately 45min depends on the size of the sea bass. Meanwhile make the sauce. Place the sifted egg yolks in a bowl, add the lemon juice and cold water. Season with a pinch of salt, garlic powder and freshly ground pepper. Break the yolks very well with a wire rod. Bring this mixture to cook in a bain-marie over low heat, stirring constantly with the wire rod until the sauce starts to thicken. Keep adding the butter, cut into pieces, little by little, stirring constantly with the wire rod. The sauce should have a creamy, velvety consistency. Remove from heat and set aside. Remove the sea bass from the oven, carefully break the salt crust using a kitchen hammer and remove the skin and lemon slices. Serve with boiled potatoes sautéed in butter and parsley and the sauce. Source and rights: http://docespecadosdesejossalgados.blogspot.com/2017/06/robalo-ao-sal.html
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