Recipes for cancer sufferers: sea bream baked in sea salt

2 egg whites

½ lime, zest and juice

Zest ½ orange or grapefruit

1.8kg rock sea salt

4 fillets sustainable, farmed sea bream

eight little sheets greaseproof paper, reduce in rectangles the size of the fillet

Salad:

1 modest orange, zest and segments (can also use a little pink grapefruit)

1 tiny fennel bulb

two tbsp olive oil

½ tbsp lowered balsamic vinegar

½ little handful of roughly chopped chives

2 sprigs of chervil

Sea bream:

Preheat the oven to 190C/375F/Gasoline five.

Place the egg whites in a huge mixing bowl and whisk till stiff peaks kind.

Grate in the lime and grapefruit zest. Include the sea salt and combine by hand.

Line a baking tray with a layer of the salt mixture a touch greater than that of the 4 fillets. Place 4 rectangular sheets of greaseproof paper onto it, then a fillet onto every single piece of paper, skin up, then an additional sheet of greaseproof paper on the top, and cover fully with the remaining salt mix, pressing it down firmly about the fish. This way, the fish will not be salty but will only take on a quite delicate flavour. Note: use a tray massive ample so you can bake the four fillets collectively.

Bake in the oven for 12-14 minutes, then remove from the oven and leave to rest for 2 minutes without touching the salt crust.

During the resting time, finish the salad, then break the salt crust and discard. Lift the paper 1 piece at the time, so that the fish stays warm. Lift the skin from a single side of the fish to the other and serve hot.

Fennel salad:

Grate the zest of the orange or grapefruit and set aside.

Peel and cut into segments from among the membrane do this over a bowl so you can acquire the juice you will need to have for the dressing.

Consider the outer portion of the fennel, wash, reduce in half lengthways and cut really finely using a mandolin. Note: beware of the blade and use the guard.

Just before serving, when the fish is on the plate, combine together in a bowl half of the juice, the olive oil and balsamic vinegar, then throw in the fennel, herbs and segments. Combine with each other and serve although the fennel is nonetheless crunchy, as it is important to get the freshness of the salad.

Best TIP

You can use a pink grapefruit as an alternative of an orange. Greaseproof paper is used to make sure the fish does not directly touch the sea-salt crust.

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‘Recipes for Life: Inspired Cooking Past Cancer’, by Peter Marshall (£25, Chef Books) is obtainable from chefmagazine.co.united kingdom. All earnings go to the Leaders in Oncology Care’s Residing Properly programme.

Recipes for cancer sufferers: sea bream baked in sea salt