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Pike Baked in Salt Crust

with Horseradish Zabaglione

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Pike Baked in Salt Crust

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

45 min.
ready in 1 hr 10 min.
Ready in
1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein59 g(60 %)
Fat3 g(3 %)
Carbohydrates4 g(3 %)
Sugar added2 g(8 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin16.2 mg(135 %)
Vitamin B₆0.6 mg(50 %)
Folate98 μg(33 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C28 mg(29 %)
Potassium1,091 mg(27 %)
Calcium145 mg(15 %)
Magnesium107 mg(36 %)
Iron3.1 mg(21 %)
Iodine24 μg(12 %)
Zinc3.2 mg(46 %)
Saturated fatty acids0.6 g
Uric acid367 mg
Cholesterol215 mg
Recipe development: EAT SMARTER


for 2 servings
1 ½ pounds
coarse Sea salt
8 sprigs
Pike-perch fish (ready to cook, scaled, 800 grams)
11 ounces
white Asparagus
1 tablespoon
Butter (about 15 grams)
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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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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