Fish in Salt Bed

Ingredients

• 1 Zander (ready to cook; ca. 1.2 kg)
• pepper (ground)
• 1 sprig lemon thyme
• 1 sprig rosemary
• 2 stalks Parsley
• 3 tbsp Lemon juice
• 4 egg whites
• 1.5 kg coarse sea salt

Instructions

1. 1.

   Rinse the zander cold and pat dry. Sprinkle pepper inside and out, then brush with lemon juice. Wash the herbs, shake dry, and place them in the fish's cavity. Preheat oven to 210 °C.

2. 2.

   Beat the egg whites lightly and fold in the salt until a moldable paste forms; add a little water if needed. Spread about half of the salt mixture on a baking sheet to match the fish size, lay the prepared zander on it, then cover with the remaining salt paste. Gently press the salt with damp hands, shaping around the fish.

3. 3.

   Bake the zander in its salt crust for about 30 minutes. Carefully tap and lift the salt crust. Remove the skin and lift the flesh from the bones. Serve with sides and sauce as desired (e.g., salted potatoes and white wine sauce).