Royal Sea Bream with a Sechuan Pepper Sauce
Royal Sea Bream with a Sechuan Pepper Sauce - Fill the sea bream with the herbs. Do not add salt and pepper. Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture. Cover the bottom of an oven plate with salt. Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets... Take the sea bream out and serve! Place a sea bream fillet on each serving dish and pour the Sechuan pepper sauce (a mixture of liquid cream and pepper grains) over it. Bon appetit!