|Cream Sauce||Baked Fish|
Heat up a small pan on low heat and pour in the cooking oil.
Fry the chopped white onion till it softens and deglaze with the white wine.
Pour in the whip cream and bring to a simmer. Add in salt and pepper to taste.
Preheat the oven to 200 ̊C in fan-heat mode.
Add egg white to the rough salt to make a paste.
Stuff all the herbs into the belly of the fish.
* Chef’s tip: Allow the fish to reach close to room temperature before baking it to shorten cooking time.
Line the tray with a piece of aluminium foil and pour some salt mixture onto the foil.
Place fish on the salt mixture and cover it completely with the same. Bake for 40 minutes.
Cut away the salt crust and remove skin of fish.
Avoid touching the salt crust and scrap the meat of fish with spoon.
Serve with sauce and lemon wedge.