Fish in the Salt Crust

For the fish in salt crust, preheat oven to 180°C hot air. Mix salt mixture with 1 egg white and 3 tablespoons water in a bowl. Spread about 1/4 of the salt mixture on the bottom of the aluminum cup (well covering the bottom). In the gutted, cleaned fish (trout, char) add a peeled clove of garlic, a sprig of parsley and a small wedge of lemon. Do not salt the fish inside! Place the fish on the bed of salt and cover completely with the remaining salt mixture. Press the salt down lightly. Then place the dish in the oven. After 13-15 minutes of cooking (depending on the size of the fish), the salt crust will be hard. Carefully tap the hard crust on the edge with the back of a knife, lift the top half off the fish like a lid and serve. Now you can wonderfully peel off the skin of the fish in the salt crust and enjoy the tender meat.

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