John Myers
Ingredients for 4 servings:
- 1 fish (sea bass, approx. 1.5 kg)
- 3 ½ kg sea salt, moist, grey, coarse
- 1 egg(s)
- 150 ml water, approx.
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Wash the fish thoroughly inside and out. Then pat dry with kitchen paper. Open the gill covers. Cut off the top and bottom. Also remove the fins and tail with scissors. Put the salt in a large bowl. Add the beaten egg white and 120-150 ml of cold water. Mix thoroughly with your hands. Spread about 1/3 of the salt mixture in a large oval (slightly larger than the fish) on a baking tray lined with baking paper. Place the fish on top. Spread the remaining salt mixture on top, ensuring the fish is completely covered. Moisten your hands and press the salt in firmly. Cook in a hot oven at 190°C (top/bottom heat, fan: 180°C) on the lowest rack for 35-40 minutes. Use a sturdy knife to break up the hard salt crust and remove it. Caution: Hot steam will escape! Loosen the skin at the tip of the tail a little and carefully peel it off, leaving the top fish fillet exposed. Using a spoon, remove the top fillet from the central bone. Peel off the central bone and head. Remove the bottom fillet. Serve with a mixed salad.
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