Royal sea-bream, pepper infusion of Séchuan Recipe
(recette avec truffes noires)

Ingredients of the receipt

1 beautiful sea-bream of 800g
3 kg of coarse salt
500 gr. (50 Cl) white of Å“uf 50 G pink pepper
50 G black pepper\n50 G white pepper
60 G pepper of Séchuan (thorny ash) 1 thyme branch\n1 branch of rosemary
2 dried fennel branches\n1 bundle of parsley
Method:

Stuff sea-bream before cooking with grasses: thyme, rosemary, dried fennel and parsley. Do not salt and do not pepper because the cooking method will give a perfect seasoning. Mix salt with the white of Å“uf and peppers, until obtaining a homogeneous and quite wet base everywhere. In a dish going to the oven deposit a coarse salt base on which you will put sea-bream, not on the side but on “the slice”, for a perfect and homogeneous cooking of the nets.

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