Cod in the Salt Crust

Remove fins from fish, wash out the inside and dry. Fold a long sheet of aluminum foil a few times in about four centimeters wide, bend to form a rim in the shape of the fish. The fish should have one inch of space inside all around. Pin the ends with paper clips.

Place on a baking sheet lined with parchment paper. Mix the sea salt with egg white and cornstarch (maize starch) and add about two centimeters into the edge. Season the fish with pepper, cover with the remaining sea salt, press well until smooth.

Cook in heated oven at 200 °C for 30 minutes.

Stir the egg yolks with salt, add the oil in a thin stream. Stir in crème fraîche and pepper. Serve with caviar.

Let the fish rest for about five minutes. Later, gently tap the crust with a heavy kitchen knife until a crack appears. Remove the crust, bring the fish to the table.

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