Fish in Salt Crust Canary Style

Ingredients

• 1 kg fish (e.g., gilt-head bream, ready to cook)
• 1 untreated lemon
• 4 Garlic cloves
• 1 bunch lemon thyme
• 1 Egg white
• 1.5 kg coarse sea salt
• 3 tbsp Flour
• 3 tbsp cornstarch

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash and pat dry the fish. Rinse lemons under hot water, slice thinly. Peel garlic cloves and slice them too. Wash thyme, shake dry and tear into small pieces.

3. 3.

   Place one‑third of the lemon slices, garlic slices and thyme inside the fish cavity.

4. 4.

   Beat the egg white in a large bowl until light foam forms. Mix in sea salt, flour and cornstarch, adding water as needed until a pliable dough forms.

5. 5.

   Spread one‑third of the salt mixture on parchment paper larger than the fish. Distribute half of the remaining lemon slices, garlic slices and thyme over it, lay the fish on top, then cover with the rest of the lemon, garlic and thyme. Spread the remaining salt mixture around and over the fish. Bake in the preheated oven for about 45 minutes.

6. 6.

   Remove the finished fish from the oven, break the salt crust open and serve the fish.