Salt-encrusted Lake Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 905 cal. | (43 %) | ||
| Protein | 149 g | (152 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 135 μg | (675 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 52.5 mg | (438 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 13.1 mg | (218 %) | ||
| Biotin | 39.4 μg | (88 %) | ||
| Vitamin B₁₂ | 37.5 μg | (1,250 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 2,960 mg | (74 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 2,245 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Steelhead trout (ready to cook 1 kg)
- peppers (freshly ground)
- 1 Orange
- 1 lemon
- ½ garlic clove
- 2 sprigs parsley
- 2 sprigs Tarragon
- 1 pinch fennel seeds
- 1 Tbsp vegetable oil
- 1 egg white
- 1 ½ kilograms coarse Sea salt
- 3 Tbsps Pastry flour
- 3 Tbsps cornstarch
Preparation steps
Rinse the lake trout in running water inside and outside thoroughly and pat dry. Cut the fins off. Season the fish inside with pepper. Cut the citrus slices in half and place in the fish cavity. Peel the garlic and cut into slices. Add with the garlic and herbs into the cavity. Brush the fish with oil and sprinkle the fennel seeds evenly over the skin.
In a large bowl, beat the egg whites until light and fluffy. Add the sea salt, flour, and cornstarch and mix until a pliable dough has formed. Add a little more water if needed to reach desired consistency.
Preheat the oven to 200° C (approximately 400° F) top and bottom heat.
Butter an ovenproof dish. Place about a third of the salt dough on the dish, making sure it's about the same size as the fish. Place the fish on it and then completely cover the fish with the remaining salt dough, gently pressing down until smooth on top.
Place the fish in the oven on the middle rack and bake about 45 minutes.
With a serrated knife, cut the fish into fillets and serve arranged on plates.
