Deliciously juicy fish inside a salt crust – a classic that the Kratt never misses.

INGREDIENTS

• 1 whitefish (approx. 1 kg), gutted and ready for cooking
• 1 tbsp olive oil
• 1.5–2 kg coarse sea salt – the coarser, the better
• Dill
• 1 lemon – sliced
• (A bit of rosemary if desired – adds a nice wild note)

HOW KRATT DOES IT:

Prepare the salt bed:
Mix the sea salt with about 1.5 dl of water – the mixture should be damp but not slushy. Line a baking tray with parchment paper and spread half of the mixture on the bottom.

Fish to the stage:
Pat the whitefish dry with paper towels and brush with oil until it shines. Place the fish on the salt bed.

The stuffing – aroma and flavor in one:
Place a moderate amount of salt, lemon slices, dill, and – if you like – a few sprigs of rosemary or parsley stalks inside the fish. Don’t overstuff it; let’s keep things balanced.

Apply the salt crust:
Cover the fish with the remaining salt. Pat it down firmly – like the Kratt putting a salt coat on the fish. This keeps the juices in and locks the flavor.

Baking:
Preheat the oven to 200°C and bake the fish for about 30 minutes. If using a thermometer, aim for 55°C at the thickest part. Then, let the fish rest in peace for 10 minutes.

Breaking the crust:
Carefully break open the salt layer, remove it, and transfer the whitefish to a serving platter. If you like, add some decorative pieces of salt for visual appeal.

Serve the charm of simplicity:
Serve with lemon slices and enjoy – the whitefish is tender inside, seasoned on the outside, and truly worthy of a Kratt!