EatSmarter exclusive recipe

Pike Baked in Salt Crustwith Horseradish Zabaglione

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

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Difficulty:moderate
Preparation:45 min
Ready in:70 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories330 kcal(17%)
Protein59 g(118%)
Fat3 g(4%)
Carbohydrates4 g(2%)
Added Sugar2 g(2%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

¾ poundscoarse Sea salt
½Lemon
4 sprigsThyme
½Pike-perch fish (ready to cook, scaled, 800 grams)
5 ½ ounceswhite Asparagus
Salt
Sugar
½ tablespoonsButter (about 15 grams)
1Egg
⅛ cupsWhite wine
1 tablespoondry Vermouth
½ teaspoonssweet Mustard
1 tablespoonSoy creamer (or whipping cream)
½ piecesHorseradish (about 15 grams, or from a jar)
Pepper

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

Directions

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1 Combine sea salt with 125 ml (approximately 1/2) cup of water.
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.
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.  
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.  
5 Meanwhile, peel the asparagus and cut off the woody ends.
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.
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.  
8  Stir the soy creamer and horseradish into the zabaglione. Season with salt and pepper.
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.
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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