Salt Crusted Trout

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Salt Crusted Trout
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
162
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie162 kcal(8 %)
Protein23.37 g(24 %)
Fat7.06 g(6 %)
Carbohydrates0.83 g(1 %)
Sugar added0 g(0 %)
Roughage0.17 g(1 %)
Vitamin A59.13 mg(7,391 %)
Vitamin D12.84 μg(64 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.23 mg(10 %)
Vitamin B₆0.01 mg(1 %)
Folate8.73 μg(3 %)
Pantothenic acid0.08 mg(1 %)
Biotin3.51 μg(8 %)
Vitamin B₁₂5.01 μg(167 %)
Vitamin C6.65 mg(7 %)
Potassium409.77 mg(10 %)
Calcium185.42 mg(19 %)
Magnesium754.27 mg(251 %)
Iron1.37 mg(9 %)
Iodine27.56 μg(14 %)
Zinc0.54 mg(7 %)
Saturated fatty acids1.31 g
Cholesterol50.18 mg

Ingredients

for
4
Ingredients
2 Steelhead trout (each around 600 grams) (approximately 21 ounces)
½ bunch parsley
2 kilograms coarse Sea salt
6 egg whites
peppers
How healthy are the main ingredients?
parsley

Preparation steps

1.

Rinse the fish, pat dry and season the inside and out with pepper. Rinse the parsley and place in the fish cavities. Preheat the oven to 200°C (approximately 400°F). Place the salt in a bowl. Whip the egg whites until foamy and then fold into the salt. Add some water, if necessary. Spread 1/2 of the salt mixture over a baking sheet, arrange the fish on top, separated by at least 3 cm (approximately 1 inch), and then cover with the remaining salt mixture. Smooth the surface with a damp palette knife.

2.

Transfer to the oven to bake for about 30 minutes. Serve the fish in the salt crust with carrots and broccoli, if desired.