Fish in Salt Crust

Ingredients

• 300 g natural yogurt
• 2 tbsp medium-hot mustard
• 2 tbsp salad mayonnaise
• 1 tbsp freshly chopped parsley
• Lemon juice
• 2 stalks Parsley
• 2 stalks tarragon
• a pinch fennel seeds
• 1 tbsp vegetable oil (for brushing)
• 1 Egg white
• 1.5 kg coarse sea salt
• 3 tbsp Flour
• 3 tbsp cornstarch

Instructions

1. 1.

   Rinse the trout thoroughly under running water inside and out, pat dry, and trim the fins. Season the fish with pepper. Halve citrus slices and stuff them into the cavity. Peel garlic and slice; add herbs to the belly. Sprinkle fennel seeds and brush the fish all over with oil.

2. 2.

   Beat the egg white in a large bowl until light foam forms. Fold in sea salt, flour, and cornstarch, adding water as needed until a pliable dough forms.

3. 3.

   Preheat the oven to 200°C (400°F) fan‑fry.

4. 4.

   Spread about one third of the salt dough on parchment paper to fish size. Place the trout on it, cover completely with remaining dough, and smooth.

5. 5.

   Bake in the middle rack for about 45 minutes.

6. 6.

   For the mustard sauce whisk yogurt with mustard and mayonnaise, season with salt and pepper, stir in parsley, and finish with lemon juice.

7. 7.

   Use a saw‑saw knife to cut off a lid, fillet the fish, and serve plated on bowls.