Baked Pike Perch in Salt Dough

Ingredients

• 1 pike perch (ca. 2 kg)
• 2 kg salt
• 8 egg whites
• 70 g flour

Instructions

1. 1.

   Have the fishmonger remove the pike perch, wash it, rub the belly with salt, rinse again and pat dry. Lightly whisk the egg whites and mix with salt and flour, knead into a dough. Cut a piece of extra‑strong aluminum foil to the size of a baking tray and spread some salt dough on it. Place the pike perch on its broad side, put a strip of foil over the belly opening. Preheat the oven to 200 °C fan for about 45 minutes, brush the remaining salt paste over the fish and bake.

2. 2.

   Remove the fish, use a knife and meat tenderizer to loosen the pike perch from the crust.