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.

Hake baked in a salt crust

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As needed:


coarse sea salt

As needed:


egg whites

As needed:









Preparation method

  • 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.

Serving suggestions

  • 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.

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