Salt-Crusted Trout
This European recipe prepares a whole trout by encasing it in a thick crust of salt, egg whites, and water before roasting. The technique locks in moisture and flavour, resulting in tender, succulent fish. After baking, the hard salt shell is cracked open and removed, revealing the perfectly cooked trout inside. It's an impressive yet straightforward method for a special meal, serving two to three people.
Ingredients
- 1 whole trout, 1 to 2 lb
- fresh dill sprigs, thin slices of garlic or shallot, thin slices of lemon
- 1 teaspoon olive oil
- 4 1/2 cups kosher salt
- 3 egg whites
- 1/4 cup plus 2 tbsp. water
Method
- Set your oven to heat to 400 degrees.
- Ensure the trout skin is free of scales, then rinse the fish thoroughly inside and out.
- Dry the fish with paper towels and position it on a baking sheet with a rim.
- If you wish, fill the cavity with aromatics like dill, garlic, shallot, or lemon slices.
- Apply the olive oil over the entire skin to help with later salt crust removal.
- Combine the kosher salt, egg whites, and water in a large bowl using a rubber spatula.
- On a large rimmed baking sheet, create a salt bed about 1/4 inch thick and the size of your fish.
- Lay the trout on top of this prepared salt base.
- Use your hands to mould the rest of the salt mixture over the fish, forming a 1/4-inch-thick crust that follows its shape. Any parts extending past the pan rim can be left uncovered.
- Roast the trout for 40 to 45 minutes.
- The fish is ready when a thermometer reads 135°F to 140°F. Check early in the time range. Allow it to rest in the crust for 5 to 10 minutes.
- Crack the salt crust by tapping it with a metal spoon, then lift it away. Brush off any remaining salt crystals.
- To serve, peel off the skin.
- Lift the top fillet from the bone onto a platter, discard the bones and aromatics, then transfer the bottom fillet from the skin.
- Present the fish on the platter.
Nutrition (per serving)
Sodium254723000 mg
Recipe details
CategoryEuropean
AuthorMomLuvs6
