Baked Carp in Salt Crust
7,9 / 10
ready in 2 h. 45 min.
- 2 kilograms coarse salt
- 1 kilogram Pastry flour
- 7 egg whites
- 1 Carp (2 kg)
- freshly ground peppers
- 1 handful parsley
- 1 organic lemon
Mix the salt with the flour. Mix in the egg whites and gradually knead with sufficient water to a smooth dough. Chill for about 30 minutes to set.
Preheat the oven to 250°C (approximately 480°F).
Rinse the carp inside and out and pat dry. Season inside with salt and pepper. Rinse the parsley and shake dry. Fill the abdomen with parsley and sliced lemon.
Divide the salt dough in half and roll both halves about 1 cm (approximately 1/2 inch) thick. Place the fish on one half and cover with the second. Place on a roasting pan and place in the oven. Bake for approximately 15 minutes. Reduce the heat to 200°C (approximately 400°F) and bake for about 1.5 hours.
To serve, break the salt crust. As desired, serve with a cream sauce.