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Monday 21 January 2019   Saint Agnes       
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Bass in salt

1 kg bass fish, 1kg salt coarse salt, 1 kg table-salt, 3 eggs albumen, 1 grated lemon-peel, 3 dl water.


Clean the bass without scrubbing the scales. Put the coarse salt, the table one and the albumen in a large bowl, adding the water and the lemon-peel. Stir until you get a mixture. In the meanwhile preheat the oven to 180°.
Cover a baking-pan with a oven-paper and arrange a layer of salt-mixture on it. Lay down the fish with care and cover it completely with the remaining mixture. Put the baking-pan in the oven and cook the bass for about 45 minutes. Once cooked, break the salt crust with a small hammer and a chisel. Bone the bass and serve immediately.


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