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🍽️ Zander in the Salt Crust

330 kcal · 30 min · 4 servings

Ingredients

• 750 g coarse sea salt
• 1 organic lemon
• 8 sprigs thyme
• 800 g zander (kitchen-ready, scaled, 1 zander)
• 300 g white asparagus
• salt
• 1 pinch coconut blossom sugar
• 15 g butter (1 tbsp)
• 2 egg yolks
• 75 ml alcohol-free white wine
• 2 tbsp dry vermouth
• 1 tsp sweet mustard
• 2 tbsp soy cream (or whipping cream)
• 1 piece horseradish (approx. 15 g, or horseradish from the jar)
• pepper

Instructions

1. 1. Mix 125 milliliters of water with sea salt until the salt dissolves well.
2. 2. Rinse a lemon under hot water and dry it. Slice the lemon into thin rounds.
3. 3. Wash thyme and shake it dry so it has no remaining moisture.
4. 4. Place four sprigs of thyme inside the belly cavity of the zander.
5. 5. Line a baking sheet with baking paper.
6. 6. Take half of the salt-water mixture and flatten it on the baking sheet.
7. 7. The salt layer should roughly match the shape and size of the fish.
8. 8. Place the zander with the lemon and the remaining thyme sprigs on the salt layer.
9. 9. Cover the fish completely with the remaining salt mixture.
10. 10. Press the salt firmly around the fish to create a stable crust.
11. 11. Preheat the oven to 200 degrees Celsius (180 degrees Celsius with fan or gas mark 3).
12. 12. Place the baking sheet with the fish on the lowest rack.
13. 13. Bake the zander for 45 minutes in the preheated oven.
14. 14. Peel the asparagus and cut off the lower woody ends.
15. 15. Wait until there are about 20 minutes of baking time left for the zander.
16. 16. Bring plenty of salted water to a boil.
17. 17. Add some coconut blossom sugar and a piece of butter to the water.
18. 18. Cook the asparagus on low heat for 12 to 15 minutes until tender.
19. 19. Separate the eggs by separating the yolk from the white.
20. 20. Prepare a hot water bath.
21. 21. Put white wine, vermouth, the egg yolks, and mustard into a mixing bowl.
22. 22. Place the bowl over the hot water bath.
23. 23. Whisk the mixture until creamy for 5 minutes.
24. 24. Use the egg white for another dish.
25. 25. Stir soy cream and horseradish into the prepared sauce.
26. 26. Season the sauce with salt and pepper to taste.
27. 27. Take the zander out of the oven after 45 minutes.
28. 28. Break the salt crust with the back of a large knife.
29. 29. Lift the asparagus out of the pot and let it drain.
30. 30. Carefully separate the fish flesh from the skin and bones.
31. 31. Place the fish flesh on plates.
32. 32. Add the soy cream and asparagus.
33. 33. Serve small salted potatoes as a side dish.

Nutrition per serving

• kcal: 330
• Protein: 59 g · Fett/Fat: 3 g · Carbs: 4 g