The cooking method with salt crust makes the schedule very soft. A light cucumber salad rounds out the light fish dish.
1 kg of raw sea salt
2-3 egg whites
30-50 ml of water
1-2 organic lemons, peel
3 tp fennel seeds
3-4 stems of celery, strips 1 cm wide
For the fish:
1 golden, about 400-500 g, ready to cook
salt and pepper
1 garlic clove, finely chopped
fresh herbs (parsley, tarragon, thyme)
1-2 drinks Apricots, finely chopped or currants
2 organic lemons, sliced
butter or olive oil
For the cucumber salad:
Cucumber, with skin, finely shaved
1.5 tablespoons of salt
some liquid sweetener or sugar
2 garlic cloves, crushed
1.5 tablespoons of mild herb vinegar
1-2 tablespoons sour cream
Preheat the oven to 190 ° C top / bottom heat.
For the salt peel, mix the salt with the lemon peel, egg white and fennel seeds. Add enough water until the dough thickens slightly.
Cover a baking tray with parchment paper and use the celery to form a kind of grid so that the gold lies flat on it.
Salt and pepper the inside of the golden and fill with herbs, lemon slices, garlic, currants (or apricots) and a piece of butter. Place the fish on the celery grate and cover with the salt mixture. Press well. All fish, including the celery grate, must be packed tightly.
Slide the baking sheet onto the bottom shelf and bake the fish for about 30 minutes.
Meanwhile, for the cucumber salad, pour the ingredients (except the cucumber) into a glass and shake. Pour the dressing over the cucumber slices.
When the fish is ready to bake, remove the salt lining and remove. Carefully remove the orago and serve with the cucumber salad.
Corinne’s advice: The cooking method with salt works perfectly. The bigger the fish, the more sensible it is.
If you like gold, try this recipe too:
We also have a delicious recipe idea for salmon trout lovers:
Overview of all SWR recipes