Rainbow Trout with Salt Crust

Ease of preparation rating: Medium

Yield: 4 portions

Ingredients

2 whole rainbow trout (1-1.5 pounds each, or 450-675 grams each)

¼ cup (60ml) butter

2 tablespoons (30ml) parsley

1 clove garlic, chopped

1 tablespoon (15ml) rosemary

Zest of 1 lemon

Salt and pepper, to taste

3 cups (720ml) of coarse salt

3 egg whites

Method

Preheat oven to 325^oF (165^oC) degrees.

In a food processor, blend butter, parsley, rosemary, garlic, lemon zest and salt and pepper until smooth and bright green. Set aside.

In a mixing bowl, mix coarse salt and egg whites together, it should be slightly moist. Set aside.

Using a sharp filet knife, remove the inner bones of the fish in order to butterfly it, while keeping the head and tail attached.

Once that is done, use tweezers to remove all the pin bones.

Using scissors, remove all fins on the skin of the fish.

With a spoon, place half the butter mixture inside each trout, and fold shut.

On a baking sheet lined with parchment, use half the salt and egg white mixture to form 2 mounds for the trout to lay on.

Place a trout over each mound.

Cover both fish with the remaining salt, leaving the head and tail exposed.

Pack the salt down tight over the fish.

Place fish in oven, and bake for 45 minutes, or until salt crust is hard and golden brown.

Remove fish from oven, and let cool for 10-15 minutes.

Break the salt crust using a kitchen mallet, and serve fish warm.