Salt-crusted trout

This traditional method of preparing trout locks in all the natural flavours of the trout and it is easy to vary with flavours by adding herbs or spices to the salt.

Salt-crusted trout

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coarse sea salt



egg whites



preserved lemon



salt and pepper

Preparation method

  • Rinse the trout under cold running water.
  • Pat the trout dry and season the belly cavity with salt and pepper.
  • Stuff the belly cavity with bay leaf, fennel, lemon, and dill.
  • Beat the egg white.
  • Mix the egg white, coarse sea salt, and zest of the preserved lemon (it should resemble wet sand).
  • Place a layer of the salt mixture on a heat-proof dish lined with baking paper and place the trout on top of the salt.
  • Cover the trout with the rest of the salt mixture.
  • Place the dish in a preheated oven at 200°C for approximately fifteen to twenty minutes.

Serving suggestions

  • With artichoke hearts, pommes parisienne, and herb butter.
  • With a watercress salad and potato components.

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