Salmon Trout in Salt Coating

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Salmon Trout in Salt Coating
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
167
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein11 g(11 %)
Fat7.23 g(6 %)
Carbohydrates14.7 g(10 %)
Sugar added0 g(0 %)
Roughage1.35 g(5 %)
Vitamin A22.95 mg(2,869 %)
Vitamin D6.42 μg(32 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.57 mg(5 %)
Vitamin B₆0.04 mg(3 %)
Folate14.65 μg(5 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.03 μg(2 %)
Vitamin B₁₂2.48 μg(83 %)
Vitamin C25.75 mg(27 %)
Potassium303.73 mg(8 %)
Calcium164.52 mg(16 %)
Magnesium562.39 mg(187 %)
Iron1.02 mg(7 %)
Iodine4.59 μg(2 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.16 g
Cholesterol25.09 mg

Ingredients

for
4
Ingredients
1
freshly ground Pepper
1
1
½
2 sprigs
2 sprigs
1 pinch
1 tablespoon
Vegetable oil (for brushing)
1
1 ½ kilograms
coarse Sea salt
3 tablespoons
3 tablespoons
For garnishing

Preparation steps

1.

Rinse the salmon trout thoroughly in running water inside and outside and pat dry. Cut off the fins. Season the fish inside with pepper. Cut the citrus slices in half and fill the fish. Peel the garlic and cut into slices. Place the herbs in the abdominal cavity. Brush the fish oil and sprinkle with fennel.

2.

Beat the egg white in a large bowl until foamy. Mix in the sea salt, flour and cornstarch and add enough water until a workable mixture has formed.

3.

Preheat the oven to 200°C (approximately 375°F) top and bottom heat.

4.

Spread about one-third of the salt mixture the size of the fish onto a parchment paper-lined baking sheet. Place the fish on top, completely cover it with the remaining salt mixture and smooth.

5.

Place the fish in the oven on the middle rack  and bake about 45 minutes. Cut the salt crust with a serrated knife and serve the fish arranged on plates. Garnish to taste with parsley and lemon wedges.