1) Preheat oven to 220 °C. Gas: level 4-5.
2) Rinse fish under cold running water, dry.
3) Knead water, flour, salt, lemon zest and pepper into a dough. Roll out to a thickness of 5 cm, place the fish on top, seal well with the salt dough and decorate with leftover dough.
cook for half an hour on the middle shelf.
4) Peel the parsley roots, peel the shallots, chop the whole.
5) Heat butter, sauté vegetables in it, extinguish with wine and simmer lightly for eight minutes.
6) Rinse parsley, toss dry. Chop coarsely with the stalks, add, fill up with stock, simmer gently for five minutes.
Then grind very finely in a hand mixer.
7) Reheat, fold in crème fraîche, season.
8) Break the salt crust, because it is not edible, fillet the pike perch, bring it to the table with lemon slices and the sauce.
Serve with new potatoes, cucumber or tomato salad.
Fresh seal: whole fish: eyes are shiny and slightly bulged outward. The gills are dark red, the fins are wet. Cut fish: cut surface should have a pearly sheen. Skin should be shiny all over. The scales are firmly attached. Fish fillet: firm, transparent shimmering flesh. Lackluster fish is always old. Fresh fish smells at most like the sea or clean river water.
Cooking in a salt mantle: ideal preparation for the tender, white pike-perch meat.
Important: the right salt. Use
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