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🍽️ Pike perch in a salt crust

115 kcal · 30 min · 4 servings

Ingredients

• 1 large pike (approx. 1000 g ready for cooking)
• 2 kg salt
• pepper from the mill
• 1 kg coarse salt
• 3 egg whites
• 150 ml water
• 125 ml dry white wine

Instructions

1. 1. Preheat the oven to 200 degrees (Gas Mark 3 or Electric Oven 200 degrees).
2. 2. Rinse the pike perch under running water and pat it dry with kitchen paper.
3. 3. Rub the inside of the fish's belly with salt and pepper.
4. 4. Rinse the herbs under water, shake them dry, and pluck the leaves off the stems.
5. 5. Finely chop the herbs.
6. 6. Mix both types of salt with the egg white in a bowl.
7. 7. Stir in a little water to the salt-egg white mixture until a dough forms.
8. 8. Grease a baking tray and shape half of the salt mixture into an oval the length of the fish.
9. 9. Place the pike perch on the salt base.
10. 10. Sprinkle the chopped herbs over the fish.
11. 11. Pour the wine over the fish.
12. 12. Cover the fish with the remaining salt mixture and press it firmly.
13. 13. Bake the fish in the preheated oven for 45 minutes.
14. 14. Break the salt crust with a hammer.
15. 15. Remove the skin from the fish.
16. 16. Carefully separate the fillet from the bones.

Nutrition per serving

• kcal: 115
• Protein: 25 g · Fett/Fat: 1 g · Carbs: 1 g