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🍽️ Baked Salmon Trout in a Fragrant Lemon and Bay Leaf Salt Crust

198 kcal · 30 min · 4 servings

Baked Salmon Trout in a Fragrant Lemon and Bay Leaf Salt Crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lemon under hot water and pat it dry.
  2. 2. Finely grate the yellow zest of the lemon.
  3. 3. Cut the lemon in half and squeeze out the juice.
  4. 4. Wash the bay leaves and pat them dry.
  5. 5. Crumble the bay leaves into small pieces using your fingers.
  6. 6. Separate the eggs and use the yolks for another purpose.
  7. 7. Whisk the egg whites lightly until foamy with a whisk.
  8. 8. Add the sea salt and lemon juice to the egg whites.
  9. 9. Mix the ingredients well together.
  10. 10. Add the lemon zest and bay leaf pieces to the salt mixture.
  11. 11. Mix everything again until the flavors are distributed.
  12. 12. Line a baking sheet with baking paper.
  13. 13. Take about one-third of the salt mixture.
  14. 14. Shape the salt mixture on the tray to match the size and shape of the trout.
  15. 15. Wash the dill and shake it dry.
  16. 16. Distribute half of the dill stems over the salt layer.
  17. 17. Rinse the fish and pat it dry.
  18. 18. Fill the remaining dill into the fish's belly cavity.
  19. 19. Place the fish on the prepared salt layer.
  20. 20. Distribute the remaining salt evenly over the fish.
  21. 21. Press the salt firmly with your hands so that the fish is completely covered.
  22. 22. Preheat the oven to 200 degrees (convection is not recommended, gas setting 3).
  23. 23. Place the tray on the middle rack.
  24. 24. Bake the trout for 45 to 50 minutes.
  25. 25. Remove the fish from the oven after baking.
  26. 26. Let the fish rest for three minutes.
  27. 27. Carefully break open the salt crust.
  28. 28. Use a honing steel, the back of a heavy knife, or a meat mallet to open it.
  29. 29. Lift off the salt crust.
  30. 30. Skin the trout using two spoons.
  31. 31. Carefully separate the meat from the bones.
  32. 32. Place the fillets on plates.
  33. 33. Serve the fish with roast potatoes and aioli or Hollandaise sauce.

Nutrition per serving