Time: 60 minuti
Difficulty: Facile

Ingredients for 4 people:
4 clean soles
4 egg whites
40 g of sunflower seeds
1 clove of garlic
fresh ginger
5-6 tufts of parsley
2 tufts of dill
15 g of coriander berries
500 g of salt up

Method:
Wash the aromatic herbs and chop them finely; peel the garlic and chop it with half of the sunflower seeds. Wash the soles under running water, then incise their skin near the tail and detach it from the rest of the body; lift it up and pull it to remove it (proceed in the same way on both sides for all soles). Then season with the chopped garlic and sunflower seeds, a grated ginger and 1 tablespoon of aromatic herbs.

Whisk the egg whites in a bowl with electric whips and incorporate the remaining chopped herbs; add the salt to the mixture, gently mixing, until it is completely incorporated, and complete with the coriander and the remaining sunflower seeds.

Line the dripping pan of the oven with a sheet of baking paper and spread a layer of the salt mixture over it, spreading it to obtain a level of 1.5 cm. Place the sole on top of each other, and cover with the remaining mixture of salt, pressing gently so that it adheres to the fish. Bake in the hot oven at 180 ° C for 15-20 minutes, then take out the oven and let it stand for 3 minutes; break the salt crust and bring the sole to the table.