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EatSmarter exclusive recipe

Baked Lake Trout

with a Lemon-Scented Salt Crust

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Baked Lake Trout
198
calories
Calories

Baked Lake Trout - Juicy and aromatic fish, using a traditional technique

0
Print
moderate
Difficulty
35 min.
Preparation
ready in 1 hr 30 min.
Ready in
Nutritions
1 serving contains
Fat6 g
Saturated Fat Acids1.6 g
Protein35 g
Roughage0 g
Sugar added0 g
Calorie198
Carbohydrates/g0
Bread exchange unit0
Cholesterol/mg105
Uric acid/mg525
Vitamin A/mg0
Vitamin D/μg8.7
Vitamin E/mg1.1
Vitamin B₁/mg0.2
Vitamin B₂/mg0.2
Niacin/mg12
Vitamin B₆/mg1.2
Folate/μg12
Pantothenic acid/mg3.4
Biotin/μg14.9
Vitamin B₁₂/μg8.7
Vitamin C/mg2
Potassium/mg597
Calcium/mg30
Magnesium/mg54
Iron/mg1.2
Iodine/μg18
Zinc/mg1.8
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
4
2
Eggs (large)
8 ⅘ pounds
coarse Sea salt
1 bunch
1
Steelhead trout (about 1.2 kg)
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Product recommendation

Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 2 Tablespoons, 1 Fine grater, 1 Whisk, 1 Parchment paper, 1 Citrus juicer

Preparation steps

Step 1/9
Baked Lake Trout preparation step 1

Rinse lemon in hot water and finely grate. Juice lemon. Rinse bay leaves and tear into small pieces.

Step 2/9
Baked Lake Trout preparation step 2

Separate eggs, reserving yolks for another use. In a bowl, whisk egg whites until frothy.

Step 3/9
Baked Lake Trout preparation step 3

Add sea salt and lemon juice to egg whites and mix together.

Step 4/9
Baked Lake Trout preparation step 4

Add lemon zest and bay leaves to the salt. Mix thoroughly.

Step 5/9
Baked Lake Trout preparation step 5

Line a baking sheet with parchment paper. Spread approximately 1/3 of the salt on the paper, in roughly the shape of the trout.

Step 6/9
Baked Lake Trout preparation step 6

Rinse dill. Lay half of the dill sprigs on the salt.

Step 7/9
Baked Lake Trout preparation step 7

Rinse fish and pat dry. Stuff the cavity with remaining dill.

Step 8/9
Baked Lake Trout preparation step 8

Lay trout on the salt. Cover with the remaining salt; pat with your hands to make sure trout is completely encased in salt. Bake in a preheated oven at 200°C (fan: not recommended, gas mark 3) (400°F) on the middle rack for 45-50 minutes.

Step 9/9
Baked Lake Trout preparation step 9

Remove the fish from the oven and let it rest for 3 minutes. Gently break the salt crust (use a sharpening steel, the back of a large, heavy knife or a meat tenderizer), and lift it off. With two spoons, remove skin and detach flesh from the bone. Transfer fillets to a plate. Serve with roasted potatoes and aioli or hollandaise sauce.

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