Salmon Trout Salt-Crusted

Ingredients

• 1 salmon trout (ready-to-cook, about 1 kg)
• Pepper (freshly ground)
• 1 untreated orange slice
• 1 untreated lemon slice
• 0.5 garlic clove
• 2 sprigs parsley
• 2 sprigs 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 salmon trout thoroughly inside and out under running water, then pat dry with a towel. Trim the fins. Season the fish interior with pepper. Halve the citrus slices and stuff them into the cavity of the fish. Peel the garlic and slice it thinly. Fill the belly with the herbs. Sprinkle fennel seeds over the filling and brush the fish all around with oil.

2. 2.

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

3. 3.

   Preheat the oven to 200°C (400°F) with both fan and conventional heat.

4. 4.

   In an oven-safe, greased pan, spread about one-third of the salt dough in a layer roughly the size of the fish. Place the trout on top, then cover it completely with the remaining salt dough, smoothing the surface.

5. 5.

   Bake the fish on the middle rack for approximately 45 minutes.

6. 6.

   Using a saw blade, cut off a lid, fillet the fish, and serve plated on individual dishes.