Juicy fish baked in a salt coat is a very original dish that will decorate any table both at home and in nature. Such fish can be cooked both in the oven and in hot coals, having prepared all the ingredients in advance.
Ingredients:
- 1 carp (weighing 1 kg);
- 0.5 kg of sea salt;
- 4 egg whites;
- 1 ripe tomato;
- 1 onion;
- 3 cloves of garlic;
- 50 g butter;
- lemon juice;
- dill;
- black pepper.
Preparation:
- Gut the carp carp without cutting the belly and without removing the scales. To do this, you need to make an incision under the fish's head, carefully cut out the gills with a knife, remove the insides and wash the fish.
- Grate the peeled carp from the inside with pepper and lemon juice, then just leave to marinate.
- Cut the tomato, scald with boiling water, peel and cut into small cubes. Peel the onion, wash, cut into thin half rings. Cut the chives into slices. Take only the leaves from the dill, wash them and chop finely with a knife. Combine all prepared products in one container and mix until smooth.
- Season the vegetable mass with pepper and divide into two equal parts.
- Put one part of the filling in the belly of the fish, tamping slightly. After the filling, put a piece of butter there and cover it with the second part of the filling.
- Combine the proteins with a pinch of salt and a few drops of lemon juice, then beat with a mixer until a stable white foam.
- Pour the sea salt into a bowl and mix gently with the protein foam. You should get a gentle and airy salt cloud that is very easy and simple to work with.
- Cover the baking tray with foil, without tearing it off the roll.
- Put half of the salt cloud on the foil and smooth it out.
- Place stuffed carp on top of the cloud, coat it with the remaining salt mass and cover with foil, tearing it off the roll. In this case, the edges of the foil must be well pinched.
- Place a baking sheet with carp in a salt cloud for 20-30 minutes in a hot oven.
- After the specified time has elapsed, remove the baking sheet from the oven, unfold the foil, break the salt shell, peel it along with the scales and discard. Put the fish on a dish, garnish with tomato slices and fresh herbs, serve.
