Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

hakes

As needed:

 

coarse sea salt

As needed:

 

egg whites

As needed:

 

lemon

 

 

salt

 

 

pepper

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.

Previous page