Red sea bream with salt

A corner of paradise, where the mind wanders on the horizon of a thousand sunsets, At Rondinella da Anna you will always find freshness and quality of ingredients carefully chosen. In addition, a warm welcome and family hospitality are one of the prerogative of the activity. With Chef Sandy, a native of Santo Domingo, that every day will amaze you with the originality of his dishes and his starters always new, adding that pinch of Latin American essence to the gastronomy related to our territory.

Ingredients

Red sea bream, table and cooking salt, eggs, floor, garlic, parsley, pepper

Directions

Clean the red sea bream and stuff it with garlic, parsley and a pinch of pepper. Then prepare the mixture of salt by mixing two eggs, one kg of cooking salt and a kilo of table salt, until it is a thick and well blended. Then spread it on the fish and put it to cook in the oven at 250 degrees for 40 minutes. Serve the red sea bream enriched with a sauce of lemon, garlic, olive oil and parsley.

Plate reviewed in the October 2013 Ischianews magazine

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La Rondinella da Anna restaurant

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