Lemon Brasse with Sea Salt

Ingredients

• 1 Brasse (food group) (ca. 600 g)
• 1 untreated lemon
• 1 sprig rosemary
• 1.5 kg coarse sea salt
• 1 Egg white
• 4 tbsp Lemon juice

Instructions

1. 1.

   Preheat the oven to 200 °C (convection).

2. 2.

   Wash and pat dry the fish. Slice the lemon into rounds and stuff them with rosemary inside the fish. Whisk the egg white with lemon juice, fold in the salt or knead it, adding water if necessary until the mixture is moldable but not too wet. Line a baking tray with parchment paper, sprinkle just half of the salt on it, place the fish on top, cover with the remaining salt and press down so that the entire fish is coated with the salty crust. Bake in the preheated oven for about 35 minutes. Remove, break the salt crust, divide the fish and serve.