Fish fried in the salt

Method:

Once gutted, the fish should be washed, but under no circumstances should it not be scaled or beheaded, only the gills should be removed. Later the fish should be drained a little and sprinkled with black pepper, both outside and inside the belly.

Cut a lemon into 3–4 thin slices.

Cut pork bacon into thin, small strips.

Cut garlic cloves lengthwise into 3 parts.

Take the fish and put the ingredients in the belly in the following order: in the belly near the backbone, place a row of garlic, then place spring onions, parsley and lemon slices. In the head of the fish, you can also place a clove of garlic and spring onions.

Salt preparation:
Put the salt in a bowl, add some water and beat in an egg. Stir the whole mixture thoroughly.

Preparation for baking:
Take a big frying pan, place the salt base of approximately 0.5 cm thickness. The base must correspond to the size and form of the fish. The tail fin should not be placed on the salt. Place the stuffed and prepared fish on the salt. Take a bowl with prepared salt and evenly cover it with approximately 0.5 cm thickness of salt. Leave the head and the tail fin uncovered.

Place the frying pan on a campfire closer to the embers (at the distance of 30–40cm), add a few thin logs to the campfire so that it would contain not only charcoal but also a little flame. Remove a few well heated embers from the campfire and evenly spread them over the fish. Cook it for about 25–30 minutes. Remove it from the campfire and leave to rest for about 15 min. Carefully remove the coals from the fish and thoroughly remove the salt crust. Clean everything properly so that the fish is clean once the salt crust is removed. Carefully remove the fish skin with a fork and enjoy the meal.

Bon Appetit!