Trout in a Salt and Egg White Crust
Main Dishes • European
Description
Trout in a salt and egg white crust
Ingredients
- Trout 1 piece
- Ocean salt 0 lbs
- Egg white 8 pieces
- Dill 0 oz
- Parsley 0 oz
- Lemon ½ pieces
- Olive Oil 0 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 390°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.
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