Hake in a Salt Crust

Ingredients

• 1 large hake (about 1000 g ready to cook)
• 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 oven to 200°C (gas setting 3). Rinse and pat dry the hake. Rub the belly with salt and pepper. Wash herbs, shake dry, pluck leaves and finely chop. Mix both types of salt with egg whites. Stir in water. Shape half of the mixture on a greased baking sheet into an oval along the fish length. Place the hake on top. Sprinkle herbs over it. Pour wine over. Cover with remaining salt and press down. Bake the fish in the preheated oven (electric stove: 200°C, gas stove: setting 3) for 45 minutes.

2. 2.

   Break the salt crust with a hammer. Remove the skin and separate the fillet from the bones.