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.




25 min


20 min


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