Wolf's perch in salt mantle

Wolf's perch in salt mantle

Wolf's perch in salt mantle gets a special aroma, but does not get too salty because the meat is protected by the skin. Use one small wolf per person per perch of 300 g. Rinse and dab dry. Cut off the fins and slightly carve the skin along the back bones. Season the inside and outside of Wolf's perch with pepper. Peel and dice the shallots and garlic cloves and fill the abdominal cavity with them. Cut lemon into slices, halve, place in the belly of the wolf perch and add rosemary twigs. Lightly compress the abdominal cavity and brush the perch all around with oil. Preheat baking oven to 180° C. Mix coarse salt with fine salt. Knead in as much protein as necessary until the salt is well moistened but not too wet. Line a baking tray with baking paper and fill a 1 cm thick salt layer for each fish. Place the wolf perch on top, cover all around with salt, press lightly and form the fish. Bake the fish on the middle rack for 45 minutes. Remove the tray from the oven and let the wolf perch rest in the salt jacket for 15 minutes. The salt mantle cools slightly on the surface, but the wolf perch remains hot. Cut open the top layer of the coat all around and lift it off. Remove the skin and fillet the fish.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
483 kcal
3 g
73 g
21 g

(C)opyright by Marions Kochbuch