John Myers
Ingredients for 6 servings:
- 1 salmon (approx. 2 kg), ready to cook
- 1 lemon(s), the juice
- 1 salt
- 1 pepper
- 1 bunch of parsley
- 1 bunch of thyme
- 2 sprigs rosemary
- 2 ½ kg sea salt
- 3 egg whites
- 5 tbsp water, cold
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Rinse the salmon thoroughly under cold running water. Then, sprinkle the inside of the fish with lemon juice and season with salt and pepper. Wash the herbs (parsley, thyme, and rosemary) and place them inside the fish. Sprinkle one kilogram of sea salt onto a baking sheet and place the fish on top. Mix the remaining salt with the egg white and 5 tablespoons of cold water. Spread this mixture on and around the fish, ensuring it is fully covered. Press the mixture down lightly. Cook in a preheated oven (electric oven: 175°C, gas mark 2) for approximately 40-45 minutes. Serve hot. Tip: To remove the salt cap, hit the salt crust vigorously with the edge of a tablespoon until it cracks. Then carefully lift the crust and carefully remove any remaining salt.
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