- 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
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.
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.
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.