Per la ricetta dei pacchettini di rombo alle erbe, frullate nel mixer 200 g di sale grosso con un ciuffo generoso di timo, uno di finocchietto e uno di cerfoglio. Per la ricetta ne servianno 20 g al massimo. Conservate il resto di questo sale aromatizzato in un barattolo chiuso: potrete used per altri piatti di pesce ma anche di carne, bianca e rossa.
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