Pike in Salt Crust

Ingredients

• 1 pike (ca. 2 kg)
• 2 kg salt
• 8 egg whites
• 70 g flour

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Have the fishmonger remove the pike, rinse it again at home, rub the belly with salt, rinse once more and pat dry. Lightly whisk the egg whites, then mix with the salt and flour and knead into a paste. Cut a piece of extra‑strong foil the size of a baking tray and spread some salt paste on it. Place the pike on the tray flat side down, put a strip of foil over the belly opening. Brush the rest of the salt paste onto the fish, press it firmly in place. Slide the tray into the oven and bake for about 45 minutes.

3. 3.

   Remove the tray and use a knife and possibly a meat mallet to loosen the pike from the crust at the table.