Perch Baked in a Salt Crust
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 1 2 kg (approximately 4 pounds) ready to cook Pike-perch fish (2 kg)
- 2 kilograms (approximately 4 pounds) coarse salt
- 8 egg whites
- 70 grams (approximately 2 1/2 ounces) Pastry flour
How healthy are the main ingredients?
saltPreparation steps
1.
Preheat the oven to 200°C (approximately 390°F).
2.
Rinse the fish, rub the belly with salt, rinse again and pat dry. Mix the egg whites slightly, then mix with the salt and the flour and knead to combine. Cut a sheet of heavy duty aluminum foil to fit the size of the baking sheet and put some of the salt mixture on it. Place the fish on it and place a sheet of foil into the cavity to seal it. Cover the fish with the remaining salt paste, pressing the salt paste firmly. Bake the fish for about 45 minutes.
3.
Remove from the oven, unwrap and crack the salt paste with a knife. Lift the fish from the crust and serve.
