Trout baked in an aromatic crust
Description
The dish is prepared without unnecessary complications. Since the fish is cooked in a salt crust, there's no need for oil to fry or bake it. It turns out to be dietary, juicy, and very tender. The salt can be seasoned with spices, fresh herbs, or syrup. Cooking time in the oven depends on the weight of the fish. Serve the trout immediately after cooking. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Pour boiling water over the lemon, grate the zest, then cut it in half and squeeze out the juice. Coarsely crumble the bay leaf.
- 2
Step 2
2. Separate the egg whites from the yolks, set the yolks aside, and beat the whites until fluffy.
- 3
Step 3
3. Add coarse sea salt and lemon juice to the egg whites, then mix.
- 4
Step 4
4. Add lemon zest and bay leaf to the salt.
- 5
Step 5
5. Line a baking sheet or pan with parchment paper, place 1/3 of the salt on it, and spread evenly.
- 6
Step 6
6. Wash the dill and chop it coarsely, then place half of the bunch on the salt.
- 7
Step 7
7. Wash the fish and place the remaining dill inside.
- 8
Step 8
8. Place the fish on the salt bed, cover with the remaining salt, shaping it by hand into a cocoon. Bake the fish at 200 degrees for 45-50 minutes.
- 9
Step 9
9. Remove the fish after the required time, carefully scrape off the salt, remove the skin, easily separate the fish from the bones, and serve.