Usuba
Perch in Salt Crust with Herbs
Whole fish is baked in a dense salt crust with herbs and lemon. Salt preserves the moisture and tenderness of the meat, while the greens inside add aroma. Served hot with butter.
- Total
- 60 min
- Standard serving
- 1,338.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Preheat the oven to 220 degrees.
- 2
Step 2
Rinse the fish under cold water and pat dry thoroughly with paper towels.
- 3
Step 3
In a bowl, combine egg whites and water. Add coarse salt and mix well until you reach a uniform consistency.
- 4
Step 4
Spread a third of the salt mixture on the bottom of the baking dish in a layer about 1 cm thick.
- 5
Step 5
Fill the fish cavity with fresh herbs and lemon slices. Place the fish on salt in a baking dish. Cover with the remaining salt mixture, pressing firmly with your hands. Cover the dish with a lid or wrap tightly with foil.
- 6
Step 6
Bake in the oven for 40–50 minutes until done.
- 7
Step 7
Remove the mold from the oven and break the salt crust.
- 8
Step 8
Remove the skin from the fish and carefully transfer the meat to a serving dish. Drizzle with olive oil and serve immediately.
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