Lila's Salt Crusted Rainbow Trout
- 1 rainbow trout
- 5 cups kosher salt
- 3–4 egg whites
- 1/2 cup water
- 2 slices of lemon, cut into semicircles
- 1-2 sprigs of tarragon (or substitute your favourite fresh herbs)
- 1 handful of asparagus (or your favourite green vegetable)
- 1 Tbsp butter
- Drizzle of olive oil
- pinch of salt and pepper
- measuring cup
- cutting board and knife
- large mixing bowl
- baking sheet
- parchment paper
- sauté pan
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- Preheat oven to 425 ° F.
- Clean and gut fish, pat dry.
- Put dash of olive oil on outside of the fish and season inside with salt and pepper. You can add some pepper to the outside too, but don't salt.
- Cut two round slices of lemon and halve each so you have four half-rounds.
- Stuff trout with the lemon and tarragon (or other herbs). Set fish aside.
- In a large mixing bowl, combine kosher salt and egg whites.
- Add water in increments as you mix (use your hands!) Salt mixture should be the consistency of wet sand, and should hold its shape when pressed. Don't worry if you find you've added to much water; just add more salt. Note that you may need more or less salt mixture, depending on the size of your fish.
- On a parchment-lined baking sheet, use some of the salt mixture to make a flat base of wet sand slightly larger than the fish, and then place the fish on it. Pack the remaining salt over the entire fish, fully encasing it.
- Place baking sheet in oven and set timer for 30 minutes.
- Meanwhile, prepare asparagus by rinsing and removing the woody parts of the stem by snapping them off.
- About 5–8 minutes before the fish comes out of the oven, place asparagus in a sauté pan filled with water. Allow to come to a boil. Gauge asparagus for doneness and drain water. Add butter to pan and lemon juice and sauté for another minute. Season with salt and pepper.
- Trout cooking time may vary depending on the size of the fish, and how thick the salt crust is. After about 30–40 miutes the salt crust will take on a golden brown hue. Remove from oven.
- Using a large spoon, crack around the edges of the crust and remove salt. Carefully fillet the trout, or remove it whole.
- Plate, serve and enjoy.