Try your hand at this unique cooking method.


  • 1 whole flounder

  • 3 egg whites, whisked

  • 1⁄2 cup water

  • 4 cups salt

  • Salad

  • Handful of baby beet leaves

  • Handful of rocket leaves

  • Handful of radicchio

  • 2 tbsp dill

  • 1/4 fennel, shaved, soaked in lemon juice

  • 30 ml lemon juice

  • Dash of olive oil

  • Dash of white wine vinegar


  • 1.

    Pre-heat oven to 180 degrees Celsius.

  • 2.

    Whisk egg whites into a light foam. Fold through water and salt to make a paste. Line oven tray with baking paper. Spread salt mix thinly on base of tray. Roll flounder in salt mix then lay flat on baking tray. Put flounder in oven at 180 degrees for 15 minutes or until the crust is hard.

  • 3.

    Put beet leaves, rocket leaves and radicchio in a bowl. Add dill and fennel and toss. Do not dress until ready to serve.

  • 4.

    Remove flounder from oven. Using a spatula, remove salt crust from flounder. Dress salad with olive oil and vinegar, add salt and cracked pepper to taste. Toss salad, place in a serving bowl.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 114kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 18g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 749mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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