Baking in a Salt Crust

Mix 2 kg of coarse salt with four egg whites and a little water until it feels like wet sand. Pack a layer on a tray, set a whole fish or a beet on it, and cover it completely with the rest. Bake. A 1 kg sea bream takes about 25 minutes at 200°C. The crust seals in moisture, and the food comes out juicy and evenly seasoned, not salty. Crack the crust with the back of a heavy spoon and brush the salt away before you serve. Don't eat the skin of the fish.