Flounder in a salt crust with thyme and lemon

In a mixing bowl, combine the salt, flour, egg whites, oil, and thyme. Knead well until the dough is smooth. Cover with plastic wrap and refrigerate for 12 hours.

Clean, remove the heads, trim the fins, and dry the flounder thoroughly.

Roll out the dough to a thickness of 2 millimeters.

Wrap the flounder, placed on thin slices of lemon, tightly, keeping the fish in its natural shape.

Brush with a little egg yolk and water.

Bake at 200°C for 15–20 minutes. Enjoy your meal!