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🍽️ Baking a sea trout in a salt crust

886 kcal · 30 min · 4 servings

Ingredients

• 1 Salmon Trout (kitchen-ready approx. 1 kg)
• Pepper (from the mill)
• 1 untreated Orange slice
• 1 untreated Lemon slice
• 0.5 Garlic clove
• 2 Stalks Parsley
• 2 Stalks Tarragon
• 1 Pinch Fennel seeds
• 1 Tbsp Vegetable oil (for brushing)
• 1 Egg white
• 1.5 kg coarse sea salt
• 3 Tbsp Flour
• 3 Tbsp Cornstarch
• Chervil
• Lemon wedges

Instructions

1. 1. Rinse the sea trout under running water.
2. 2. Pat the fish dry inside and out with a kitchen towel.
3. 3. Cut off the fins.
4. 4. Season the inside of the fish with pepper.
5. 5. Halve the citrus fruits.
6. 6. Stuff the citrus halves into the belly cavity of the fish.
7. 7. Peel the garlic.
8. 8. Slice the garlic.
9. 9. Fill the belly cavity with the garlic slices and the herbs.
10. 10. Sprinkle the fish with fennel.
11. 11. Brush the fish all over with oil.
12. 12. Beat the egg whites in a large bowl until they form a light foam.
13. 13. Mix in the sea salt, flour, and cornstarch.
14. 14. Add a little water if necessary.
15. 15. Stir until you have a moldable dough.
16. 16. Preheat the oven to 200 degrees Celsius with top and bottom heat.
17. 17. Line a baking sheet with baking paper.
18. 18. Spread about one third of the salt dough in the size of the fish onto the sheet.
19. 19. Place the fish on the dough.
20. 20. Cover the fish completely with the remaining salt dough.
21. 21. Smooth the surface.
22. 22. Bake the fish in the oven on the middle rack for about 45 minutes.
23. 23. Cut a lid into the crust using a serrated knife.
24. 24. Fillet the fish.
25. 25. Serve the fish on plates.
26. 26. Garnish with chervil and lemon wedges as desired.

Nutrition per serving

• kcal: 886
• Protein: 149 g · Fett/Fat: 23 g · Carbs: 19 g