Fish in a salt crust

Ingredients for 3 servings:

• 1 large fish (salmon trout or trout, alternatively salmon)
• 2 ½ kg salt
• 2 egg whites
• 75 g butter
• 2 lemons
• 1 bunch of herbs (parsley, dill, etc.)
• 200 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to 250°C. Wash and dry the gutted trout. Place the washed herbs inside the fish and fold the belly tightly over the fish, ensuring only the skin is touching the salt. In a bowl, mix the salt with the egg whites and about 200 ml of water. Place a layer of salt on a baking sheet or large ovenproof dish (about 2 cm) and place the fish on top. Cover the top of the fish with the remaining salt and press down all around. Then place the sheet/dish in the oven for 30 minutes. At the end of the baking time, turn off the oven, open the oven door a crack (with a wooden spoon wedged in the door), and let the fish stand in the oven for about 10 minutes. Meanwhile, melt the butter on the stovetop and quarter the lemons. Then carefully break up the salt crust on the sides of the fish (with a hammer) and remove the salt lid. The skin, of course, is not eaten, but the juicy, aromatic flesh of the fish is. Serve the fish with butter and lemon quarters.