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
1 Rinse lemon in hot water and finely grate. Juice lemon. Rinse bay leaves and tear into small pieces.
2 Separate eggs, reserving yolks for another use. In a bowl, whisk egg whites until frothy.
3 Add sea salt and lemon juice to egg whites and mix together.
4 Add lemon zest and bay leaves to the salt. Mix thoroughly.
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 Rinse dill. Lay half of the dill sprigs on the salt.
7 Rinse fish and pat dry. Stuff the cavity with remaining dill.
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.
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.