Trout in Salt Crust
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
459
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 45.3 μg | (227 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 747 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram cleaned Steelhead trout (without head)
- 1 bunch Dill
- 1 small bunch basil and parsley parsley
- 2 kilograms coarse Sea salt
- 2 egg whites
- 100 grams salted butter
- 1 organic lemon
Preparation steps
1.
Rinse and pat dry fish. Rinse and shake dry herbs and stuff fish cavity with them. Combine sea salt with egg whites and add enough cold water to make smooth and dough-like mixture. Spread half of salt mixture in an ovenproof dish and flatten.
2.
Top with fish and spread with remaining salt mixture. Bake in preheated oven at 200°C (gas mark 3-4; convection oven 180°C) (approximately 400°F) for about 40-45 minutes.
3.
Melt butter. Rinse lemon and cut into wedges. Carefully break salt crust with a hammer. Peel off fish skin and arrange fish fillet on a platter. Drizzle with melted butter and serve garnished with lemon wedges.
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