Pike Perch in Salt Coat

Gut (leave) fish, rinse, rub inside with salt, rinse repeatedly, dry.

Mix egg whites, mix with salt and flour. Tear off a piece of separately strong aluminum foil the size of the baking tray and spread a little of the salt mixture on it. Place the pike perch broadside on top, folding the thin fish flaps inward. Place a piece of foil in front of the belly opening form to prevent salt from penetrating.

Preheat the oven to 250 C.

Brush fish all around with salt mixture. Bake on the middle rack for 1 hour.

Beat up the salt with a kitchen knife and a hammer/meat mallet.

Goes well with: Sauce hollandaise, stick white bread, green leaf salad **.

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