Perch in a Salt Crust
A perch encased in a firm salt crust preserves its delicate aroma and keeps it moist during baking.
Ingredients
- 750 g coarse sea salt
- 1 Organic lemon
- 8 thyme sprigs
- 800 g perch (ready to cook, peeled, 1 fish)
- 300 g white asparagus
- Salt
- a pinch of coconut blossom sugar
- 15 g Butter (1 tbsp)
- 2 egg yolks
- 75 ml alcohol‑free white wine
- 2 tbsp dry vermouth
- 1 tsp sweet mustard
- 2 tbsp soy cream (or whipped cream)
- 1 piece horseradish (≈15 g, or bottled horseradish)
- Pepper
Instructions
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1.
Stir sea salt with 125 ml water.
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2.
Rinse lemon hot, pat dry and slice. Wash thyme and shake dry. Place 4 thyme sprigs in the perch’s cavity.
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3.
Spread half of the salt mixture thinly on a baking sheet lined with parchment paper to match the size of the fish. Lay the perch and remaining thyme sprigs on the salt.
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4.
Cover the fish with the rest of the salt and press firmly all around. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the lowest rack for 45 minutes.
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5.
Meanwhile peel the asparagus and trim the woody ends.
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6.
About 20 minutes before the perch is done, cook the asparagus in plenty of salted water with a touch of coconut blossom sugar and butter for 12–15 minutes over low heat.
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7.
Separate egg whites. In a bowl over a hot water bath whisk white wine, vermouth, yolks and mustard until creamy for 5 minutes (use egg whites elsewhere).
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8.
Stir soy cream and horseradish into the zabaglione, season with salt and pepper.
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9.
Remove the perch from the oven and break open the salt crust with the back of a large knife. Lift the asparagus from the pot and drain.
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10.
Peel the fish with two spoons and loosen it from the backbone. Plate and serve with zabaglione and asparagus. Small salted potatoes go well on the side.
