Baked perch with salt

3 kg salt

1.5 kg walleye

3 egg whites

1 bunch of dill

1 bunch of parsley

1 lemon (zest)

Clean fish from the scales and gut, rinse thoroughly, cut the gills with scissors.

Connect salt and protein, mix, add water so that the consistency of a paste-like mass turned out, leave to infuse.

Rinsed and finely chopped zest and herbs, mix well.

Lay on a baking foil on it - half the salt mixture on top - fish belly is filled with green peel, fish - the remaining salt.

Preparing baked with salt perch at 200 degrees for 45 minutes in the oven before serving salt crust gently pull down, to get the fish and serve.