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EatSmarter exclusive recipe

Pike Baked in Salt Crust

with Horseradish Zabaglione

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Pike Baked in Salt Crust
330
calories
Calories

Pike Baked in Salt Crust - Aromatic and moist fish on a bed of white asparagus

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Print
moderate
Difficulty
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Nutritions
1 serving contains
Fat3 g
Saturated Fat Acids0.6 g
Protein59 g
Roughage3 g
Sugar added2 g
Calorie330
Carbohydrates/g4
Bread exchange unit0.5
Cholesterol/mg215
Uric acid/mg367
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg7.5
Vitamin B₁/mg0.4
Vitamin B₂/mg0.6
Niacin/mg16.2
Vitamin B₆/mg0.6
Folate/μg98
Pantothenic acid/mg1.1
Biotin/μg8.8
Vitamin B₁₂/μg5
Vitamin C/mg28
Potassium/mg1,091
Calcium/mg145
Magnesium/mg107
Iron/mg3.1
Iodine/μg24
Zinc/mg3.2
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
1 ½ pounds
coarse Sea salt
1
8 sprigs
1
Pike-perch fish (ready to cook, scaled, 800 grams)
11 ounces
white Asparagus
1 tablespoon
Butter (about 15 grams)
2
¼ cup
2 tablespoons
1 teaspoon
sweet Mustard
2 tablespoons
Soy creamer (or whipping cream)
1 piece
Horseradish (about 15 grams, or from a jar)
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Product recommendation

Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Tablespoons, 1 Teaspoon, 1 Peeler, 1 Whisk, 1 Slotted spoon

Preparation steps

Step 1/10
Pike Baked in Salt Crust preparation step 1

Combine sea salt with 125 ml (approximately 1/2) cup of water.

Step 2/10
Pike Baked in Salt Crust preparation step 2

Rinse lemon in hot water, wipe dry and cut into slices. Rinse thyme and shake dry. Place 4 sprigs of thyme and the lemon slices in the body cavity of the pike.

Step 3/10
Pike Baked in Salt Crust preparation step 3

Spread half of the salt onto a parchment paper-lined baking sheet.  Place pike and the remaining thyme sprigs on top of the salt.  

Step 4/10
Pike Baked in Salt Crust preparation step 4

Cover the fish with the remaining salt and pack tightly to ensure that the whole fish is covered. Place the fish in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) and bake on the lowest rack for about 45 minutes.  

Step 5/10
Pike Baked in Salt Crust preparation step 5

Meanwhile, peel the asparagus and cut off the woody ends.

Step 6/10
Pike Baked in Salt Crust preparation step 6

Approximately 20 minutes before the pike is ready, cook the asparagus in salted water with a little sugar and butter on low heat until tender, about 12-15 minutes.

Step 7/10
Pike Baked in Salt Crust preparation step 7

To make the zabaglione, separate the eggs (save egg whites for another use). In a mixing bowl set over a pot of barely simmering water, whisk white wine, vermouth, egg yolks and mustard until creamy, about 5 minutes.  

Step 8/10
Pike Baked in Salt Crust preparation step 8

 Stir the soy creamer and horseradish into the zabaglione. Season with salt and pepper.

Step 9/10
Pike Baked in Salt Crust preparation step 9

Remove pike from the oven and crack the salt crust using the back of a large knife. Remove asparagus from the pot and drain.

Step 10/10
Pike Baked in Salt Crust preparation step 10

Using 2 spoons, remove the skin and fillet from the bone. Place on plates and serve with asparagus, small boiled potatoes and zabaglione. 

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