Salt crusts are a really easy way to cook whole fish, keeping it ender, succulent and packing it full of flavour. It looks really impressive when you take it to the table, too, as you crack away the outer layer.
- 1 whole 2.5kg salmon, gutted, ready to cook
- 1.25kg sea salt
- 9 egg whites
Line a baking tray with parchment paper. Mix the sea salt and egg whites together and pack half the mix into the baking tray, pressing it down to make a bed of about 3cm deep for the salmon to sit on.
Lay the salmon on top and cover it with the rest of the salt, packing it down with your hands to form a firm layer. Bake for 25-30 minutes or until the internal temperature of the cake reaches at least 55C.
To serve, let it rest for 10 minutes and then crack open the top of the salt crust. Peel away the skin and fillet the fish, then remove the spine and all of the bones in one go.