Dish

Flounder in a salt crust with thyme and lemon

Recipe for flatfish by Régis Hubert-Clech

Flounder in a salt crust with thyme and lemon
20 min
Preparation
20 min
Cooking
40 min
Total
Facile
Level
4
Servings

Ingredients

  • 2 nice, thick flounders
  • 250 g coarse salt
  • 350 g flour
  • Water
  • 2 eggs
  • Thyme, fresh lemon, olive oil

Preparation

1
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.
2
Clean, remove the heads, trim the fins, and dry the flounder thoroughly.
3
Roll out the dough to a thickness of 2 millimeters.
4
Wrap the flounder, placed on thin slices of lemon, tightly, keeping the fish in its natural shape.
5
Brush with a little egg yolk and water.
6
Bake at 200°C for 15–20 minutes. Enjoy your meal!