- Fish baked in salt crust - an ancient technique

Category: Mediterranean Diet, Monastic Recipes of Mount Athos.

Serves: 4

Preparation time: 1h

Level: Easy

Ingredients:

(For a fish about 1 1/2kg)

• 5 egg whites
• 5-6 drops of lemon
• 1 1/2 kilos of salt

for lemon olive oil sauce

• 100 g ^eleon^ extra virgin olive oil  $
• the juice of 1 lemon 
• 1 sprig parsley

Preparation:

1. Clean the belly of the fish from offals. Clean gills and insert a slice of lemon.Do not clean the scales from the skin of the fish.
2. Beat the egg whites with the drops of lemon in the blender to make a stiff meringue.
3. Mix the salt with the meringue.
4. Spread on baking pan, baking paper.
5. Spread a layer of the mixture onto the baking paper to sit on the fish.
6. Place over the fish and cover with the remaining mixture.
7. Press with a spatula to stick well.
8. Bake in preheated oven for 40 minutes.
9. Break the salt crust on the side of the head and pull simultaneously peel off the skin with scales.
10. Remove the clean up fillet of fish with knife and spatula and place on platter.
11. Remove the central bone of the fish and separate the bottom fillet from the skin.
12. Serve with lemon and olive oil dressing sauce.

Luxury Olive Oil family co.