Super simple and yet it looks impressive. You need a lot of salt to make this dish, but don't worry: it only serves to keep the fish moist in a crust and to preserve the firm texture. The salt does not penetrate the fish.
Clean the fish. Leave the head, tail, scales, and skin on.
Preheat the oven to 210 °C.
Knead the sea salt with the egg white until each grain of salt 'shines' from the egg white. Make sure it doesn't turn into a paste!
Place the fish in a large baking dish and evenly rub the salt mixture over the fish. Follow the natural line of the fish and leave the head and tail free.
Cut the lemon and lime into wedges and distribute them around the fish.
Place the dish in the warm oven for twenty minutes.
Let it rest for five minutes. Then break open the salt crust and serve.
Tips
You can also prepare fish in salt crust on the barbecue, then you get a nice smoked taste. To do this, put the refractory dish on the barbecue with the lid closed. The temperature must be at least 190 ° C. Remove the package from the heat after about thirty minutes.
