Recipes

33
PREPARATION
1. Gut the bream and season with the chopped herbs,
orange zest and oil.
2. Line a shallow, wide dish with baking paper.
3. Stir the table salt into the eggs, beaten into stiff
peaks, until the mixture becomes fl exible and easy
to handle.
4. Spread a layer on top of the baking paper, lie
the bream on top and cover completely with the
remaining salt, decorating by using a knife to
make slits in the crust.
5. Begin cooking.
PREPARATION
1. Season the swordfi sh slices with salt, pepper and the
chopped lemon zest.
2. Prepare the aromatic bread mixture by combining
the breadcrumbs, oil and fi nely chopped herbs.
3. Coat the slices in the breadcrumbs.
4. Place in a wide pyrex dish, on a sheet of baking
paper.
5. Begin cooking.
Sliced swordfi sh with
aromatic breadcrumbs
Ingredients (serves 8)
1.6 kg swordfi sh, cut into
8 slices weighing 200 g
each
500 g Italian milk bread,
broken into crumbs
5 g fresh rosemary,
chopped
2 bay leaves
5 g fresh chives
2 fresh basil leaves
1 g lemon zest
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Grill + MW
Level Grill power Micro power Time
3 Medium 90 w 10-12 minutes
Gilt-head bream
in a salt crust
Ingredients (serves 8)
3 gilt-head bream
weighing 600 g each
6 egg whites, beaten
10 g fresh parsley,
chopped
1 clove garlic
3 g fresh rosemary,
chopped
30 g extra virgin olive oil
2 kg table salt
1 pinch ground pepper
5 g orange zest, chopped
Forced Air + MW
Preheating 200 °C
Level Temperature Micro power Time
2 200 °C 350 w 10-12 minutes