EatSmarter exclusive recipe

Whole Pike Baked in Salt Crust

with Horseradish Zabaglione
4.5
Average: 4.5 (4 votes)
(4 votes)
Whole Pike Baked in Salt Crust

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

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Health Score:
9,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
330
calories
Calories

Healthy, because

Even smarter

Nutritional values

Pike is tender, tasty, extremely low in fat, and contains considerable amounts of B vitamins, and minerals and trace elements, especially zinc and iron.

If you want to avoid alcohol, you can substitute lemon juice for vermouth. 

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(43 %)
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(40 %)
Saturated fatty acids0.6 g
Uric acid367 mg
Cholesterol215 mg
Development of this recipe:

Ingredients

for
2
Ingredients
1 ½ pounds
coarse Sea salt
1
8 sprigs
1
Pike-perch fish (ready to cook, 28 ounce whole fish cleaned)
11 ounces
white or green Asparagus
1 tablespoon
2
¼ cup
2 tablespoons
1 teaspoon
sweet Mustard
2 tablespoons
Soy creamer (or whipping cream)
1 piece
Horseradish (about 2 teaspoons, or from a jar)
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

1.
Whole Pike Baked in Salt Crust preparation step 1

Combine sea salt with approximately 1/2 cup of water.

2.
Whole 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.

3.
Whole 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.  

4.
Whole 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 375°F/ convection 350°F and bake on the lowest rack for about 45 minutes.  

5.
Whole Pike Baked in Salt Crust preparation step 5

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

6.
Whole 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.

7.
Whole 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.  

8.
Whole Pike Baked in Salt Crust preparation step 8

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

9.
Whole 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.

10.
Whole 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. 

Comments

 
I had never made a recipe like this before, but it turned out delicious. I will definitely be making it again.