Salt Crust – Basic Recipe

Loosely beat the egg whites and mix with the coarsely grated white peppercorns and the sea salt to form an elastic, not too liquid mass. Line a baking tray with aluminum foil and spread about a third of the mixture. Place the roast, cover completely with the remaining salt mixture and press down well all around with the wet palms of your hands. Depending on the weight and type of fish, cook in a preheated oven at 220 °C for approx. 30-60 minutes. (Example: for a fish of 1.3 kg you need about 30-45 minutes.) Then remove the roast from the oven and tap the salt crust all around. Remove all salt residues from the roast, carve and arrange in portions.

Preparation Tip:

The full aroma, for example of herbs, is retained even under a salt dough Baking TEMPERATURE: 220 °C Baking TIME: depending on the food to be baked, 30-60 minutes

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