Whole Loup de Mer baked in sea salt, served with side of horta. Serves 3-4.
How to crack the salt crust and serve:
Trace the shape of the fish in the salt with a knife. Crack the salt crust top with a knife or large spoon. Remove the top of the salt crust. Gently remove the skin and fillet the fish. Portion the fillets on your plates. Drizzle with olive oil and lemon. Enjoy!
Fish Filets
Bigeye Tuna
$62.00
Sashimi quality, organic beets and scordalia **Contains nuts