Recipe - Whole Seabass In Salt And Pepper Crust With Squid Ink Pasta

4 pound Sea bass; (1.8kg)

FOR THE DRESSING
170 ml Extra virgin olive oil; (6fl
oz)
Salt and black pepper
4 tablespoon Lemon juice; (2fl oz)

FOR THE SALT AND PEPPER CRUS
2 pound Coarse sea salt
170 g Mixed peppercorns; (6 oz)
2 Egg whites

FOR THE SQUID INK PASTA
500 g Flour; (18 oz)
20 g Squid Ink; (Three fourths oz)
4 Eggs
3 g Salt
1 teaspoon Olive oil

To make the dressing: Whisk all the ingredients together and set aside.

For the Salt and pepper Crust: Mix all the above ingredients together
thoroughly.

Squid Ink Pasta: Break the eggs into a bowl, add the squid ink, salt, olive
oil and whisk together. Make a well in the flour, pour the egg mix into the
middle and slowly incorporate the flour into the egg mix. Knead the pasta
for 510 minutes, cover and rest for 30 minutes. Roll out and cook in
boiling water for approximately 4 minutes just prior to serving.

On a large baking sheet sprinkle some of the salt and pepper mix, lay on
the seabass and press on the rest of the crust until the fish is completely
covered. Bake in a hot oven for 2025 minutes, break the salt and pepper
crust remove the skin from the bass and fillet the fish.

Serve on top of the cooked squid ink pasta and dress with the oil and
lemon.

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