Baked Salmon Trout

Ingredients

• 1 lemon
• 4 fresh bay leaves
• 2 egg whites (L)
• 4 kg coarse sea salt
• 1 bunch dill
• 1.2 kg salmon trout (1 salmon trout)

Instructions

1. 1.

   Wash the lemon hot, dry‑rub the zest and then finely grate it. Cut the lemon in half and squeeze out the juice. Wash the bay leaves, pat them dry and tear into small pieces with your fingers.

2. 2.

   Separate the eggs (reserve yolks for another use) and whisk the whites lightly with a whisk until frothy.

3. 3.

   Add sea salt and lemon juice to the whites and mix.

4. 4.

   Fold in the lemon zest and bay leaf pieces into the mixture.

5. 5.

   Line a baking sheet with parchment paper. Place about one‑third of the salt mixture on the tray in the shape of the trout.

6. 6.

   Wash and dry shake the dill. Distribute half of the dill stems over the salt layer.

7. 7.

   Rinse the fish and pat it dry. Put the remaining dill inside its cavity.

8. 8.

   Place the trout on top of the salt. Spread the rest of the salt over it and press firmly with your hands, ensuring the trout is fully covered. Bake in a preheated oven at 200 °C (fan‑less or gas stove level 3) on the middle rack for 45–50 minutes.

9. 9.

   Remove the fish from the oven after baking and let it rest for 3 minutes. Carefully break the salt crust with a file, the back of a heavy knife or a meat mallet and lift it away. Use two spoons to skin the trout and separate the fillets from the backbone. Place the fillets on a plate and serve with small roasted potatoes and aioli or hollandaise sauce.