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Salt-crusted sea bass with runner bean salad

James Martin
  • 90 minutes
  • Serves 4

INGREDIENTS

2

Banana shallots

200 g

Broad beans, cooked

4 tbsp

Flatleaf parsley, fresh

2

Little gem lettuces, leaves

400 g

Runner beans

1

bunch Thyme, fresh

4

Egg whites, free-range

1 tsp

English mustard

1

squeeze Lemon juice

300 g

Sea salt

1 pinch

Sugar

3 tbsp

Olive oil

1 tbsp

Red wine vinegar

50 g

Croutons

1

X 1.5kg/3lb 5oz sea bass