Fish in salt
4 servings
30 minutes
Good fish doesn't need any additional tricks, and a salt shell is a surefire way to cook fish with almost no effort. This recipe is about how to cook carp, but trout and any other small fish will do. The only condition is that the fish is whole, not filleted. Then it will take as much salt as it needs, and thanks to the shell it will definitely not burn.
1
Prepare the necessary ingredients.
2
Whisk the egg whites lightly with a fork.
- Egg white: 3 pieces
3
Add water to the proteins.
- Water: 120 ml
4
Then add salt.
- Salt: 1.5 kg
5
Mix all the ingredients well. It should result in a loose mass that can be shaped like snow.
- Salt: 1.5 kg
6
Spread a portion of salt on the baking tray.
- Salt: 1.5 kg
7
Shape the salt into a fish form.
- Salt: 1.5 kg
8
Place the gutted fish on the salt bed.
- Carp: 1.5 kg
9
Cover with the remaining salt and seal without leaving gaps. Send the fish to an oven preheated to 220 degrees for 20-30 minutes.
- Salt: 1.5 kg
10
Remove the cooked fish from the oven and let it rest for 5 minutes.
11
When can the salt crust be opened and eaten.
