Salmon Trout in Salt Coating
Nutritional values
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 149 g | (152 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 135 μg | (675 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 52.6 mg | (438 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 13.1 mg | (218 %) | ||
| Biotin | 39.5 μg | (88 %) | ||
| Vitamin B₁₂ | 37.5 μg | (1,250 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 2,993 mg | (75 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 214 mg | (71 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 2,249 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Steelhead trout (1 kg)
- freshly ground peppers
- 1 Orange
- 1 lemon
- ½ garlic clove
- 2 sprigs parsley
- 2 sprigs Tarragon
- 1 pinch fennel seeds
- 1 Tbsp vegetable oil (for brushing)
- 1 egg white
- 1 ½ kilograms coarse Sea salt
- 3 Tbsps Pastry flour
- 3 Tbsps cornstarch
- For garnishing
- Chervil
- Lemon wedge
Preparation steps
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.
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.
Preheat the oven to 200°C (approximately 375°F) top and bottom heat.
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.
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.
