Chef Mehmet KARCI
* 500 gr Sea Bass
* 7 Egg Whites
* 1 Lemon
* 2 Medium Potatoes
* 1 Bay Leaf
* 3 Tablespoons of Olive Oil
* 5 Peppercorns
* 2 kg Salt
* Greaseproof paper (baking paper) with Tray Size
* 1 clove of garlic
Sea bass scales are cleaned, oil is lubricated. Potatoes are peeled and cut in half. Potatoes, whose sides are cut, are placed inside the belly of the Sea Bass. The peel of the lemon is peeled off with its white.
Salt and egg whites are mixed. The mixture should be such that it is not too fluid. The mixture should be prepared quickly, otherwise the salt will start to melt.
Greaseproof paper is placed on the tray. Some of the mixture we prepared in salt and egg white is poured on paper in the tray and spread. Bay leaf, lemon, garlic and pepper are placed under the fish. The sea bass are placed in the tray upright and supported with potatoes to prevent tipping. The outer part of the fish is completely covered with the mixture left from salt and egg white.
Our ready tray is left to be baked in a preheated oven at 175 degrees for 25 minutes.
Our cooked fish is served hot by breaking the salt coating on the outside.