Trout in Salt Crust

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Trout in Salt Crust
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Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
459
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie459 cal.(22 %)
Protein51 g(52 %)
Fat28 g(24 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.3 mg(38 %)
Vitamin D45.3 μg(227 %)
Vitamin E4.8 mg(40 %)
Vitamin K28.6 μg(48 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin18 mg(150 %)
Vitamin B₆0.6 mg(43 %)
Folate29 μg(10 %)
Pantothenic acid4.4 mg(73 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C22 mg(23 %)
Potassium1,030 mg(26 %)
Calcium50 mg(5 %)
Magnesium74 mg(25 %)
Iron1.4 mg(9 %)
Iodine14 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids15 g
Uric acid747 mg
Cholesterol195 mg
Complete sugar1 g

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
How healthy are the main ingredients?
Dillparsleylemon

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.