Hake baked in a salt crust

This traditional method preserves all the flavours and you can easily vary it by adding flavours to the salt.

Ingredients

Preheat the oven to 200°C.
Mix the sea salt with the egg white (ratio: 1 kg salt to 3 egg whites) and grate some lemon rind into the mixture.
Season the hake to taste with salt and pepper and a little lemon zest if you like.
Lay a piece of baking parchment on an oven tray, spread a layer of the salt and egg white mixture over it, then lay the hake on top and cover it with more of the salt and egg white mixture.
Make sure the salt and egg white layer is the same thickness all over.
Bake the fish in the oven for 25 minutes (depending on the thickness) until just cooked.
Break open the crust with the back of a chef's knife.

As a component in an entremets with components of fennel and tomato.
As a component in a main course with boiled potatoes.
As a component in a main course with potatoes confit and a preparation of sweet pepper.