Whole Pike Baked in Salt Crust
Whole Pike Baked in Salt Crust - Aromatic and moist fish on a bed of white asparagus
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.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,091 mg | (27 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 215 mg |
Ingredients
- Ingredients
- 1 ½ lbs coarse Sea salt
- 1 lemon
- 8 sprigs thyme
- 1 Pike-perch fish (ready to cook, 28 ounce whole fish cleaned)
- 11 ozs white or green Asparagus
- salt
- sugar
- 1 Tbsp butter
- 2 eggs
- ¼ cup white wine
- 2 Tbsps dry Vermouth
- 1 tsp sweet Mustard
- 2 Tbsps Soy creamer (or whipping cream)
- 1 pc Horseradish (about 2 teaspoons, or from a jar)
- peppers
Kitchen utensils
Preparation steps
Combine sea salt with 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 375°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.
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