Pike Baked in Salt Crust
with Horseradish Zabaglione
|Saturated Fat Acids||0.6 g|
|Sugar added||2 g|
|Bread exchange unit||0.5|
- 1 ½ pounds
coarse Sea salt
- 8 sprigs
Pike-perch fish (ready to cook, scaled, 800 grams)
- 11 ounces
- 1 tablespoon
Butter (about 15 grams)
- ¼ cup
- 2 tablespoons
- 1 teaspoon
- 2 tablespoons
Soy creamer (or whipping cream)
- 1 piece
Horseradish (about 15 grams, or from a jar)
Combine sea salt with 125 ml (approximately 1/2) cup of water.
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.
Spread half of the salt onto a parchment paper-lined baking sheet. Place pike and the remaining thyme sprigs on top of the salt.
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.
Meanwhile, peel the asparagus and cut off the woody ends.
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.
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.
Stir the soy creamer and horseradish into the zabaglione. Season with salt and pepper.
Remove pike from the oven and crack the salt crust using the back of a large knife. Remove asparagus from the pot and drain.
Using 2 spoons, remove the skin and fillet from the bone. Place on plates and serve with asparagus, small boiled potatoes and zabaglione.