Trout in a shell of salt and egg white

8 servings

40 minutes

Salt and egg white-crusted trout is an exquisite dish of European cuisine that combines simplicity and sophistication. The baked salt crust retains moisture and aromas, allowing the fish to cook in its own juices while remaining incredibly juicy and tender. Dill and parsley add subtle fresh herbal notes, while the final touch—olive oil with lemon—adds a light citrus acidity and velvety texture. This baking method, known in Mediterranean cuisine, preserves the natural flavor of the fish, making it perfect for both festive dinners and cozy family gatherings.

Energy value per serving

• Calories: 142.1
• Proteins: 17.8g
• Fats: 7.6g
• Carbohydrates: 0.6g

Ingredients

• Trout: 1 pc
• Sea salt: 1 kg
• Egg white: 8 pc
• Dill: 20 g
• Parsley: 20 g
• Lemon: 0.5 pc
• Olive oil: 50 ml

Cooking steps

1. Take a trout weighing 1.2–1.5 kg. Clean and gut the fish, remove the gills. Stuff the belly with chopped parsley and dill.

   Required ingredients:

   • Trout: 1 piece
   • Dill: 20 g
   • Parsley: 20 g

2. Whip the egg whites and mix with salt to a uniform mass.

   Required ingredients:

   • Egg white: 8 pieces
   • Sea salt: 1 kg

3. Lay a salt bed about half a centimeter thick on the baking sheet, so that the fish fits on it and small salt edges remain. Place the fish on the salt and cover it completely with salt, ensuring no part of the fish is exposed.

   Required ingredients:

   • Sea salt: 1 kg

4. Preheat the oven to 200 degrees and place the tray with fish inside for twenty-five to thirty minutes, depending on the weight of the fish.

   Required ingredients:

   • Trout: 1 piece

5. Remove from the oven, break the baked salt crust with the flat side of a large spoon, scrape off the salt, transfer the fish to a plate, drizzle with a mixture of olive oil and lemon juice — and serve.

   Required ingredients:

   • Sea salt: 1 kg
   • Olive oil: 50 ml
   • Lemon: 0.5 piece