Directions
- Wash lemon and cut into slices.
- Mix egg whites with water and salt. The salt should have the consistency of wet sand (it should stay togheter when pressed).
- Place a thin layer of salt on the bottom of a casserole or roasting pan.
- Put half of the herbs and lemon slices on the salt.
- Wash the fish thoroughly and dry with a paper towel.
- Then sprinkle it with freshly ground pepper on each side and place it in a prepared container.
- Add the remaining herbs and lemon on top.
- Slightly pressing, cover the fish with salt on all sides (tail and head can protrude).
- Preheat the oven to 200°C (400°F) and bake the fish for 40-50 minutes, depending on its weight.
- Leave the baked fish for 10 minutes to cool. Use sharp knife or hammer to break the salt crust.
Ingredients
1.4 kg salt
1.5 kg whole fish (eg trout or salmon)
1 large lemon
2 egg whites
70 ml water
0.5 cup of dill
0.5 cup of fresh tarragon (optional)
Fusion / Other
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