Trout can become juicy and incredibly aromatic in a salt crust
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Vorbereitungszeit 10 MinutenMin.
Kochzeit 40 MinutenMin.
Gesamtzeit 50 MinutenMin.
Gang fish, Main Course, main dish
Küche Italian
Portionen 2serves
Kalorien 503kcal
Zutaten
2medium-sized troutwhole and gutted
Salt or sea salt, coarse or fine (about twice the weight of the fish)
Herbs of your choice
Zubereitung
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.
Notizen
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.