INGREDIENTS

• fish;
• eggs;
• lemon;
• salt.

METHOD

1. Remove the entrails and gills from the fish. No need to clean the outside, just rinse and pat dry with a paper towel. Beat egg whites until stiff peaks, mix with salt.
2. Cover a baking sheet with foil, put 1/3 of the egg-salt mixture, sprinkle with half the zest, put the fish on top and the remaining zest on it, gently pinching the abdomen so that salt does not get there. Then cover the fish with the remaining salt and gently press the salt layer with your hands.
3. Preheat the oven to 200 C, bake for 1 hour 20 minutes. Before taking out, pour the fish with rum or any other strong alcohol, set it on fire and turn off the light - a dish in the studio! To serve, remove the salt shell from the fish - it will be very hard, so immediately prepare a kitchen hammer. Be careful when cleaning - the salt must not get into the fish.