Ingredients
- 1 bunch parsley
- 3 twigs rosemary
- 6 twigs thyme
- 2 stalks sage
- 4 bay leaves
- 2 ts lemon zest
- 1 kg coarse sea salt
- 2 kg fine salt
- 4 egg whites
- 2 trouts (approx. 300 g each)
- pepper
- 4 untreated lemon slices
Preparation
1. Finely chop all the herb leaves. Mix with the lemon zest and both types of salt in a bowl and combine with the egg whites.
2. Line the pot with baking paper so that it also extends past the wall of the pot.
3. Rinse the trout with cold water, dap dry, season inside and outside with pepper, stuff with lemon slices.
4. Put approx. 1/3 of the salt mixture on the baking paper, place the fishes on top, wrap up completely with the rest of the salt mixture, and press everything down well.
5. Heat the pot on the highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
6. At the end of cooking time, carefully open the salt crust, remove the fish, fillet, and serve.
Tip
- Depending to their size one or two other fishes (e.g. sea bream or sea bass) can be prepared in saltcrust.
This recipe has been tested and approved by AMC.
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