EatSmarter exclusive recipe

Baked Lake Trout

with a Lemon-Scented Salt Crust
4.333335
Average: 4.3 (3 votes)
(3 votes)
Baked Lake Trout

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

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Health Score:
Health Score
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
198
calories
Calories

Healthy, because

Even smarter

Nutritional values

Trout provides plenty of protein as well as vitamins B6, B12, D, and niacin. These vitamins strengthen the bones, lower the cholesterol level, and activate the stomach and intestines.

The salt crust only adds a very subtle seasoning. Its main function is to prevent the water in the fish from evaporating, keeping the meat juicy and aromatic. A rule of thumb for the cooking time: if the salt crust turns light brown, it's ready.

1 serving contains
(Percentage of daily recommendation)
Calorie198 kcal(9 %)
Protein35 g(36 %)
Fat6 g(5 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D8.7 μg(44 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin12 mg(100 %)
Vitamin B₆1.2 mg(86 %)
Folate12 μg(4 %)
Pantothenic acid3.4 mg(57 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂8.7 μg(290 %)
Vitamin C2 mg(2 %)
Potassium597 mg(15 %)
Calcium30 mg(3 %)
Magnesium54 mg(18 %)
Iron1.2 mg(8 %)
Iodine18 μg(9 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.6 g
Uric acid525 mg
Cholesterol105 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1
4
2
Eggs (large)
8 ⅘ pounds
coarse Sea salt
1 bunch
1
Steelhead trout (about 44 oz.)
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

1.
Baked Lake Trout preparation step 1

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

2.
Baked Lake Trout preparation step 2

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

3.
Baked Lake Trout preparation step 3

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

4.
Baked Lake Trout preparation step 4

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

5.
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.

6.
Baked Lake Trout preparation step 6

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

7.
Baked Lake Trout preparation step 7

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

8.
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 400°F on the middle rack for 45-50 minutes.

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.