Trout in a Salt Coat
4 servings
30 minutes
Trout is a delicate fish, and baking it in salt is the most gentle of all possible ways to handle it. The salt coat retains moisture inside, but, oddly enough, does not impart any salty flavor to the fish. The trout will remain juicy, will not lose its meatiness, but will increase the accuracy of taste and texture. By the way, you can bake a leg of lamb, chicken, and any other fish in exactly the same way. For a side dish, we will take green peas, cherry tomatoes, and multi-colored vegetable sals
1
Add peas to boiling salted water, reduce heat, and cook for about five minutes until tender. Drain and transfer to ice water.
- Green peas: 1.5 glass
2
Finely chop the shallots and fennel, place them in a bowl, and mix with the zest. Add lemon juice, vinegar, and olive oil, season with salt and pepper. Let the salsa sit for at least an hour.
- Shallots: 2 pieces
- Fennel: 3 heads
- Lemon zest: 15 g
- Lemon juice: 4 tablespoons
- Sherry vinegar: 2 tablespoons
- Extra virgin olive oil: 9 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Set the oven to 'top grill' mode at maximum temperature. Mix coarse salt with slightly beaten egg whites to make a thick paste.
- Coarse sea salt: 2 glasss
- Egg white: 2 pieces
4
Place the fish skin-side up on a well-oiled baking sheet. Cover with a layer of salt. Put in the upper third of the oven and bake for 7 minutes. Heat the salsa, add chopped cashews, all the herbs, and peas.
- Sea trout fillet with skin: 1 kg
- Extra virgin olive oil: 9 tablespoons
- Coarse sea salt: 2 glasss
- Green peas: 1.5 glass
- Cashew: 0.5 glass
- Fennel greens: 2 tablespoons
- Chives: 25 g
5
Remove the salt crust from the fish along with the skin, and cut into portions. Place each piece on a bed of sautéed green pea pods and cherry tomatoes. Cover with salsa.
- Green peas: 1.5 glass