Trout can become juicy and incredibly aromatic in a salt crust
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Course fish, Main Course, main dish
Cuisine Italian
Servings 2serves
Calories 503kcal
Ingredients
2medium-sized troutwhole and gutted
Salt or sea salt, coarse or fine (about twice the weight of the fish)
Herbs of your choice
Instructions
Pre-heat the oven to 200°C. Place baking paper on your baking tray. Put the trout on a wooden board and scrape the skin with a knife. Begin at the tail end of the fish and scrape with light pressure in the direction of the head. Afterwards, rinse the fish under cold water. Instead of scraping, you can also soak the fish in hot water for a few seconds before rinsing it thoroughly with cold water. Pat the fish dry with kitchen paper.
Sprinkle some salt in the cavity of the trout. Spread approximately 0.5-1 cm of salt on the baking tray so that the trout have enough space. Press the salt to the sides of the fish. Now cover the top of the trout with about 1 cm of salt and press it in slightly. Bake in the pre-heated oven at 200°C for 40 minutes. Reduce the time for smaller fish.
Carefully lift the trout from the salt crust. Remove the skin and fillet the fish. Make sure that the fillets do not come into any contact with the salt. Serve with parsley potatoes on pre-heated plates. Drizzle a little olive oil over the fish before serving. A green salad is a perfect accompaniment.
Notes
To add even more flavour to your fish, chop herbs into small pieces and mix them together with the salt, or place roughly cut herbs into the belly of the fish. Parsley, sage and (lemon) thyme are excellent for fish with a delicate taste, such as trout. Strongly aromatic herbs, such as rosemary, fennel seeds, bay leaves and garlic, also go very well with sea fish. Sea bass and gilt-head bream are also delicious when prepared in a salt crust.