Recipes (For 4 Persons); Gilthead In Salt Crust With Romaine Lettuce - Graef SKS 700 Instructions D'utilisation

Recipes
(for 4 persons)

Gilthead in salt crust with romaine lettuce

For the dough:
1 bunch of rosemary
1 bunch of thyme
2-3 egg whites
3-4 tablespoons of flour
2 kg coarse sea salt
For the gilthead:
1 gilthead rose approximate-
ly 1-1.5 kg
1 lemon
1. For the salt dough, pluck thyme, rosemary from the stems. Slightly beat egg white, process
flour and salt with each other to become a soft dough.
2. Scale the gilthead and cut off the fins. Thoroughly pat dry and season the stomach area
with salt, pepper. Cut lemons into pieces, deseed red peppers and cut into pieces. Fill
remaining ingredients into the stomach area.
3. Prepare the barbecue for medium, indirect heat (with cover approximately 180°C).
4. Spread 1/3 of the salt on a ovenproof baking pan or grill form, put the gilthead on it and
cover it completely in the salt dough.
5. Grill the fish for about 35 minutes with the cover closed. Finally, let the fish rest without heat
for 5-10 minutes.
6. For the salad, pluck the outer leaves, divide in half, remove the stem and cut into slices.
Divide tomatoes in half.
7. Plane Parmesan cheese for the dressing. Peel garlic. Stir together garlic, filets, egg yolks,
Worcestershire sauce, lemon juice, and mix oil first drop by drop and then fluently by
means of the Graef hand-held blender. After that, add stock, season and refine with Par-
mesan. Put the dressing onto the salad and sprinkle with tomatoes as well as the Parmesan.
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1 red pepper
3-4 young cloves of garlic
4 thyme sprigs
2 rosemary sprigs
4 leaf parsley sprigs
Salt from the mill
Pepper from the mill
For the salad:
2 romaine lettuce hearts
50 g parmesan
2 cloves of garlic
2 anchovies
3 egg yolks
1 tablespoon of Worcester-
shire sauce
Juice from 1 organic lemon
150 ml olive oil
100 ml vegetable stock
100 g cocktail tomatoes
30 g grated parmesan