Loup de mer in Salzkruste

Ingredients

• 1 Wolfsbarsch (ca. 500 g)
• 1 untreated lemon
• Pepper (freshly ground)
• 4 sprigs thyme
• 2 egg whites
• 2 kg coarse sea salt

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash and pat dry the Wolfsbarsch. Slice the lemon into rounds. Season the fish inside with a little pepper and fill it with the lemon slices and thyme.

3. 3.

   Whisk the egg whites, stir in the salt and add cold water as needed until the mixture is moldable but not too wet. Put about half of it in an oven‑proof dish and place the fish in the center. Cover the fish well with the remaining salt, press down and bake in the preheated oven for about 30 minutes. Remove, break the salt crust, discard it and serve.