Pike perch baked in salt

Ingredients

• parsley
• 3 egg whites
• 3 kg salt
• dill
• lemon (peel)
• 1 zander weighing 1.5 kg

Cooking

Step 1

1. Gut the pike perch, remove the scales and wash thoroughly; cut out the gills with scissors. Mix salt with proteins; add a little water to make a paste-like mass; let stand a little. * For 1 kg of fish you need to take 2 kg of salt and 1 protein. The amount of water is determined by eye. You can use either coarse sea salt or regular salt. 2. Wash greens, dry, chop. Finely chop the zest. Mix greens and zest. Cover the baking sheet with a sheet of foil. Put half of the salt on the foil. Put the fish on it, put greens with zest inside the abdomen. 3. Preheat the oven to 200°C. Cover the fish on top with the remaining salt. Bake 45 min. Then carefully break the salt crust and serve the fish to the table.