Seabream in Saltcrust

Since I had this dish last weekend, I wanted to try it myself. Yestersay the fishmonger had fresh Seabream. I choose the biggest one with 414g. If you want a larger size you have to preorder it.
It is useful to ask for fish with the scales on, that protects the fish from getting too salty.

Next was buying some salt. It is either the fine granulates or the coarse salt. I went for the fine stuff. There are some different techniques to pack fish into salt. For a lighter crust, just use coarse salt and some water. For a solid crust, you have to crack open with force, add egg white to the fine salt.

Fill the cavity of the fish with fresh herbs and lemon or lime wedges and add a little pepper.

Recipe for 1:
400 g seabream
1 lime or lemon
Fresh thyme
Pepper
2 kg salt
2 egg whites
75 ml water

Preheat the oven 200 C
Beat the egg white frothy and add salt and mix. Loosen with a bit of water.
Press 1/3 on a baking paper and place the herb stuffed fish on top.

Press the rest of the salt all over the fish and make sure it is covered all over. Bake for 30 min.