Knead the salt with the egg whites whipped till stiff and place into a pan with baking paper in the shape of a base with white salt. Position the bass, cover it with the left-over white salt, decorate with other smoked coloured salt to pleasure.
Note: The coloured salts must not be mixed to the egg but left natural.
Cook in the oven. To serve, remove the bass from the salt, remove the skin and place it onto a dish. Garnish with boiled potatoes, asparagus and carrots.
Decorate the dish with at least 3-4 pieces of different kinds of coloured salts. Season with a drizzle of extra virgin olive oil and lemon.