Trout Baked in a Salt Crust
- 1 whole Trout, about 2 lbs (you may substitute another white fleshed whole fish)
- 2 to 3 cups of kosher salt
- 1 egg white beaten
- extra virgin olive oil
This technique is a tried and true preparation from the Emilia-Romagna region of Italy. A whole fish is totally encrusted in a thick salt crust. You would think that this would make the fish salty, but no. It gives the fish very flaky texture and a smooth finish.
- Preheat the oven to 400 degrees.
- Rinse the fish inside and out and pat dry.
- Dampen the salt with water so that it sticks together if squeezed
- On a baking sheet, place a thick layer of the dampened salt
- Place the fish on top and cover it with more salt.
- Dip a brush into the egg white and gently dab it over the top layer of salt.
- Place the baking sheet in the oven and bake for about 20 minutes.
- To test if it is done, pull gently on the dorsal fin of the fish. If it comes out easily, the fish is done.
- Remove from the oven and gently crack the crust from the top of the fish and brush away salt.
- Peel back the skin.
- Using a fork and spatula fillet the top 1/2 of the fish and transfer to a plate.
- Pull out the back bone and remove the second fillet from the fish and place on a platter.
- Take care that the salt doesn’t stick to the fish
- Drizzle lightly with olive oil and serve.