4 servings
The salt crust
- 1.5 kg coarse salt
- 4 egg whites
The salmon
- 20 asparagus
- 2 cloves of garlic, chopped
- 1 salmon fillet with skin, approximately 800 gr
- In a large bowl, combine the salt and egg whites.
- Using your hands, break the asparagus to remove the tough lower third (the asparagus will naturally break in the right place).
- Cover a baking dish with parchment paper; cover the bottom with a layer of salt of about ½ cm and press the salt well so that it is compact.
- Arrange the asparagus side by side on the salt and sprinkle with chopped garlic; place the salmon fillet, flesh side down on the asparagus.
- Cover the salmon fillet completely with the remaining salt; press well so that the salt is compact.
- Bake for 20 minutes in the oven at 400F (200C); break the salt crust and serve the meal.
BON APPÉTIT
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