Trout with Salted Crust
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 1 Steelhead trout (800 grams or 1 3/4 pounds)
- 1 lemon
- 3 Tarragon
- 2 rosemary
- 2 garlic cloves
- salt
- peppers
- 3 egg whites
- 1 kilogram coarse Sea salt
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with aluminum foil or parchment paper.
2.
Carefully rinse trout and pat dry. Rinse lemon in hot water and cut into slices. Rinse tarragon and rosemary and shake dry. Peel garlic cloves and cut into slices. Season trout inside and out with salt and pepper. Stuff with lemon slices, herb sprigs and garlic slices.
3.
Beat egg whites, fold in sea salt and stir in about 50 ml (approximately 1/4 cup) of water. Spread 1/3 of salt mixture on baking sheet, place trout on top and then completely cover fish with remaining salt.
4.
Bake in preheated oven for 20-30 minutes.
5.
Lift foil along with fish onto a plate and break salt crust carefully. Serve.
