Leave a 2- 3lb trout in whole, head off, guts out.
a 1kg bag of Rock salt ( maybe more, depends on saize of fish)
black pepper
Fresh Taragon and Dill
4 egg white
olive oil
preheat over @ 385*F
perpare the fish by rubbing black pepper inside the stuff it full of targon and dill then rub olive oil all around the fish set aside
In a large mixing bowl, combine rock salt and egg white to form a thick paste
With a large thick cookie sheet, line it with parchment paper then spread on a med thick layer of salt paste about 2 inches longer then the fish.
Put the fish on the bed of salt paste, then pour the rest of the salt paste on top of the fish and pack it slightly to form a shape of fish.
Put the cookie sheet in the oven, about 25 min time, the salt paste will dry right up and turn golden brown, take it out and let it chill for 5 min.
you can serve the whole thing on the table but it will be messy... use a back of a knife and crack the harden salt paste. scrape off the salt and remove the skin and the bones. Its best to serve the fish on a bed of creamy mushroom rissoto or if this is too fency for you a simple bed of white rice with a white wine cream sauce with dill will do the trick as well.
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Topic: good recipes for trout (Read 6689 times)