Salty-Crusted Salmon Trout

Ingredients

• 1 salmon trout (ready to cook about 1 kg)
• pepper (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
• chervil
• lemon wedges

Instructions

1. 1.

   Rinse the salmon trout thoroughly inside and out under running water, then pat dry with paper towels. Trim the fins. Season the fish inside with pepper. Halve the citrus slices and stuff them into the cavity. Peel the garlic and slice it thinly. Fill the belly with the herbs. Sprinkle fennel seeds over the fish and brush 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 (Oven + fan).

4. 4.

   On a sheet of parchment paper, spread about one‑third of the salt dough in a fish‑sized shape. Place the trout on top, cover completely with the remaining dough and smooth it out.

5. 5.

   Bake the fish on the middle rack for about 45 minutes. Using a saw‑blade knife cut off a lid, fillet the fish, and plate it. Garnish with chervil and lemon wedges as desired.