Trout in a Salt and Egg White Crust

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Trout in a salt and egg white crust

Ingredients

Trout - 1 piece
Ocean salt - 2 lbs
Egg white - 8 pieces
Dill - 0.7 oz
Parsley - 0.7 oz
Lemon - ½ pieces
Olive Oil - 1 fl oz

Step by Step guide

Step 1

Take a whole trout weighing between 1.2 to 1.5 kg. Clean and gut the fish, removing the gills. Stuff the cavity with coarsely chopped parsley and dill.

Step 2

Whip the egg whites and mix them with salt until smooth.

Step 3

Spread a layer of salt about half a centimeter thick on a baking sheet, making sure it is wide enough to accommodate the fish while leaving a slight salt border around the edges. Place the fish on the salt and cover it completely with more salt, ensuring that no part of the fish is exposed.

Step 4

Preheat the oven to 392°F and place the tray with the fish inside for twenty-five to thirty minutes, depending on the weight of the fish.

Step 5

Remove from the oven, break the hardened salt crust with the flat side of a large spoon, brush off the salt, transfer the fish to a serving platter, drizzle with a mixture of olive oil and lemon juice - and serve.