Salmon Trout in Salt Crust

Ingredients

• 1200 g pre‑cooked salmon trout (2 pre‑cooked salmon trout)
• 0.5 bunch Parsley
• 2 kg coarse sea salt
• 6 egg whites
• Pepper

Instructions

1. 1.

   Wash the fish, pat dry and rub both inside and outside with pepper. Wash the parsley and place it in the cavities. Preheat the oven to 200 °C. In a bowl combine the salt, lightly whisk the egg whites into foam and stir into the salt. Add a little water if needed until a pliable dough forms. Spread half of the salt dough on a baking tray, set the fish about 3 cm apart on it and cover with the remaining dough. Smooth the surface with a wet palette.

2. 2.

   Bake in the oven for about 30 minutes. Serve the fish in the salt crust; break the crust at the table. As a side dish serve carrot and broccoli vegetables.