Ingredients
Necessary ingredients for whole baked crucian carp.
Products:
- - crucian carp - 1 pc. (0.5 kg);
- - egg white - 1 pc.;
- - lemon - ½ piece;
- - greens (rosemary, parsley or dill) - several sprigs;
- - lettuce leaves - 2 pcs.;
- - salt - 0.5 kg;
- - water.
Time: 60 min.
Yield: 2 servings.
Cooking crucian carp in salt
We take fish weighing at least 0.5 kg. In this case, crucian carp. We clean the crucian carp from scales. Then be sure to remove the gills from the head of the fish. Then we cut the belly of the crucian carp and remove the entrails. We wash the abdominal cavity, removing the black film from there.
Inside the belly of the crucian carp we place sliced lemon slices and herbs (by the way, you can also put chopped vegetables inside the fish in addition to greens with lemon: for example, pieces of tomato, onion or pumpkin). There is no need to salt the fish either inside or outside.
Now we prepare salt for baking crucian carp in the oven. We take coarse salt. Break a raw chicken egg.The yolk will go into another dish, and the egg white will be added to the salt.
Now add a little water to the salt and protein.
Mix salt with egg white and water. The result is a mass that is similar in consistency to loose snow. This salt mass will adhere perfectly to the fish.
Spread a small part of the prepared salt in a thin layer on a baking sheet.
Place the crucian carp stuffed with herbs and lemon on the salt.
Place all the remaining salt on the crucian carp. We cover the entire crucian carp with a continuous layer of salt mass.
Place the crucian carp in salt in a preheated oven.
Bake the whole crucian carp in the oven at t = +200 ⁰C. Bake crucian carp (weighing 0.5 kg) in salt in the oven for 30 minutes. After that, taking the baking sheet with crucian carp out of the oven, cool the fish directly in the salt.
Then we take the fish out of the salt shell. To do this, break the crust of salt baked on top of the fish by tapping it with a knife. Cracks form on the salt shell, after which this shell is easily removed in large pieces.
Having freed the fish from salt, shake off the remaining salt from it. Place the whole crucian carp on a large plate, garnishing it with herbs, tomato and lemon slices.
Having cut the skin on top of the whole baked crucian carp, we put the juicy and very tasty flesh of the fish on a plate for everyone. Place herbs and lemon slices in portioned plates next to the fish. If vegetables were placed in the belly of the crucian carp before baking, then we also place the vegetables on plates with the fish.
