Preparation

We clean the corvina, leaving the scales that will serve as protection. Put the fine salt with the skin of the limes, the sprig of fennel, some ginger, some leaves of thyme, lemon and half a sprig of citronella in the glass of the blender. We close and crush until we have a green and very aromatic salt, pour into a bowl and mix with the coarse salt and moisten with the egg white until we have a wet salt. We place a bed of salt on a tray and arrange the sea bass on top. Cover with the rest of the salt and put in the oven at 180 degrees for about 20 minutes.

For the sauce: Assemble a mayonnaise with one of the eggs, salt, pepper and soft olive oil. We boil the other egg in a saucepan with water and salt for 8-10 minutes so that it is well cooked. Chop the gherkin, onion and hard-boiled egg, mix with the mayonnaise along with a tablespoon of mustard, finally a little chopped chives. We mix and homogenize the ingredients well. After 20 minutes we remove the corvina from the oven, break the salt, remove the skin and accompany with the tartar sauce that we have prepared.

Ingredients

(4 Diners)

218 KCAL / PERSON SOURCE HIGH IRON B12 SOURCE B2.

Ingredients:
1 corvina (1-1.5 kg), 1 sprig of fennel, 1 kg of fine salt, lemongrass branch, 2 kg of coarse salt, 4 or 5 limes, 1 sprig of ginger, 1 sprig of thyme, lemon, 200 ml of egg white.

For the tartar sauce:
2 eggs, 200 ml of soft olive oil, salt, pepper, 3 pickled gherkins, 1/4 onion, a few sprigs of chives, 1 teaspoon of Dijon mustard.