Salmon Fillets in Salt Crust

Keep some dill for the garnish, pluck the remaining dill and chop it finely. Mix with the mustard, lemon zest, a drizzle of olive oil, a tiny bit of salt, pepper and honey. Remove any bones from the fish fillets.

Mix salt and 200 ml of cold water and press into a roasting pan in about half the quantity. Season the fillets on the inside with pepper, coat one half with the paste and place it in the roaster. Place the other half on top. Cover the fish completely with the remaining salt and smooth it out. The fish must be completely coated with salt, there should be no cracks or holes in the crust form. Bake in the heated oven at 200 degrees (convection oven 180 degrees ) on the second rack from the bottom in about 20 to 30 minutes.

Then carefully tap open with the back of a heavy knife. Remove the skin from the top fillet, divide fillet into pieces and bring to the table garnished with remaining dill and lemon wedges.

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