Ingredients for 2 persons:
1 gilthead sea bream (approx. 800 g, scaled and gutted)
150 g fresh herbs (e.g. chives, dill, flat-leaf parsley)
1 lemon
1 pinch of ground pepper
2 kg coarse sea salt
2 egg whites
Preparation:
1. Rinse fish inside and out, then pat dry. Wash herbs, shake dry and chop coarsely.
2. Slice lemon and add to fish belly cavity with herbs, season with pepper.
3. Mix sea salt with egg white, slowly add 80 ml water, continue stirring for 2 min.
4. Fill a suitable ovenproof dish with salt mixture to a height of approx. 2 cm. Place fish in the center, cover tightly with salt mixture and cook in 200 degree oven for 35-40 min. Leave to rest for a further 10 minutes in the open oven, which has been turned off. Then remove salt crust and fish skin. Delicious with: Roasted potatoes, a light white wine sauce, lamb's lettuce with balsamic dressing and a white wine (e.g. Riesling).
Tip: You can also prepare salmon fillet (approx. 500 g) or sea bass (2 fish á 500 g) well in the salt crust.
Preparation time approx. 60 minutes
Nutritional values per serving approx.
Calories: 426
Joules: 1798
Protein: 82.9 g
Fat: 8.5 g
Carbohydrates: 4 g
