Trout is often eaten with the head and tail still attached.
A salt crust is a blanket that traps steam and juices while baking. The process is similar to Hungi cooking which uses sand instead of salt. Anything you bury under the salt will pick of the flavor of the Trout. When crusting the trout with salt the fish retains its moisture. Spices used in salt crusted trout include rosemary, thyme, garlic, lemon/lime, pepper, ginger, cumin, parsley and cilantro. Wrap the trout in grape leaves so the salt does not seep into the meat of the fish. Add this to my Recipe Box.
Instructions
1. Fillet the bones from the trout prior to baking. Cut the head and tail off the body of the trout and slit the fish the length of the belly and rinse out all the insides.
2. Spread the trout open with the backbone of the fish flat on the cutting board. Run the filet knife under the rib cage of the fish on the side nearest you then turn the fish and filet the other side.
3. Lift the rib cage off the meat of the trout and run the knife under the spine of fish. Remove the rib cage from the trout.
4. Soak grape leaves in water for 4 hours prior to baking. Whisk 7 egg whites and water until frothy either by hand or with an electric mixer. Add coarse sea salt to the froth and mix until it forms into wet sand consistency.
5. Rub the inside of the trout with butter or extra virgin olive oil, garlic, and preferred herbs. Fold the fish in half.
6. Line the bottom of a baking dish with tin foil. Scoop 2 cups of the salt mixture into the bottom of a baking dish onto the foil. Wrap the seasoned trout in wet grape leaves. Lay the 5 pound trout on the salt bed.
7. Pour the rest of the salt mixture on top of the trout and spread it out evenly over the fish making sure the trout is completely covered.
8. Bake the salt crusted trout for 30 minutes in a 400 degree Fahrenheit oven. Remove the baking dish from the oven and let the trout stand for 5 minutes before serving.
9. Crack the crust on the trout and with large spatulas place the 5 pound trout on a platter for serving. Brush all the salt crust off the trout before serving. Garnish with lemon wedges and fresh chopped herbs.
Tags: baking dish, grape leaves, trout with, before serving, bottom baking, bottom baking dish