John Myers
Ingredients for 6 servings:
- 1 salmon, ready to cook, gutted with tail and head, 2.5 – 3 kg
- ½ bunch of dill
- ½ bunch basil
- 7 kg salt, coarse
- 10 egg whites
- 3 cups of water
- 250 g butter
- 3 lemons
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes
A feast that makes an impression
Wash the salmon thoroughly inside and out, rinse the herbs, and place them in the belly of the fish. In a large bowl, mix the salt, egg whites, and water. Fill a baking tray with about 1 cm of salt, place the fish on top, and shape it if necessary. Place a sufficient piece of baking paper over the belly cut to prevent any salt from getting inside. The salt should only come into contact with the outer skin. Now cover the salmon all over with the remaining salt. Press firmly until a closed layer of salt is formed. Bake in a preheated oven at 225°C (fan oven) for 40 minutes. Turn off the oven and wedge a wooden spoon in the door. Leave the fish in the oven for another 15 minutes. Now carefully break up the salt crust with a hammer or meat tenderizer and carefully lift the salmon sideways onto a platter. Make sure that the salt only comes into contact with the fish skin. Remove the skin now. Fillet without bones: Cut lengthwise down the middle of the fillet along the grain. On one side, push the meat outward from the central bone onto a fork or spoon. Repeat on the other side. Then remove the central bone. Portion out the lower fillet and arrange on plates. Serve with melted butter and lemon wedges. Serve with boiled potatoes.
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