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.
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Ingredients
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5 |
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hakes |
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As needed: |
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coarse sea salt |
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As needed: |
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egg whites |
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As needed: |
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lemon |
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|
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salt |
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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.