Trout in Salt Crust

Ingredients

• 1 L salmon trout (ca. 800 g, boneless)
• 1 untreated lemon
• 3 tarragon sprigs
• 2 rosemary sprigs
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 3 egg whites
• 1 kg coarse sea salt

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Line a baking sheet with parchment paper or foil.

2. 2.

   Gently wash the trout and pat dry. Wash the lemon hot and slice into rounds. Rinse the tarragon and rosemary, then shake dry. Peel the garlic cloves and slice them thinly. Season the trout inside and out with salt and pepper, and fill the cavity with lemon slices, herb sprigs, and garlic slices.

3. 3.

   Beat the egg whites to a semi-firm peak, fold into the salt, adding about 50 ml water if needed. Spread one-third of the salt mixture on the baking sheet, place the trout on top, and cover completely with the remaining salt.

4. 4.

   Bake in the preheated oven for 20-30 minutes.

5. 5.

   To serve, lift the trout in salt crust from the foil onto a plate and gently break open the salt crust.