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
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.