Salt Baked Trout

Proust once wrote that “smell and taste will remain for a long time, like souls remembering, waiting, hoping.” Nothing brings home that holiday feeling like the smell and taste of a perfect recipe. Enjoy this salt baked trout recipe for the holiday meal that will delight your friends and family this season.

Salt Baked Trout
(1 whole trout- filleted)

Salt Crust Method:

Create your salt mixture by pouring 1 box of Kosher Salt into a mixing bowl with 4-5 whipped egg whites. Fold in egg whites incorporating it into the salt mixture to get a “wet sand” consistency. The salt mixture should hold its shape if you compact it into your grip.

On a medium sized sheet tray, spread out a layer of your salt just high enough so that you completely cover the bottom of the tray. There shouldn’t be areas where along the layer of salt you can see any part of the silver pan and spread it out far enough to cover that total surface area of the filet of fish. You can make 2 piles on the sheet tray to account for the 2 filets of this fish. (You should use about half of the total salt mixture for the bottom layer) Lay the fish with the skin down on top of your salt mixture so the flesh side is facing up. Once your fish is placed on top of the salt piles, cover the flesh side with your choice of fresh herbs, spices, and citrus. We used Meyer lemon, peppercorn and garden dill.

When you have covered your fish in nice aromatics, it’s time to seal the fish with the rest of the salt mixture. Completely cover the top of the fish so you create a bond with the layer below the fish touching the bottom of the sheet tray. Again, to properly steam the fish inside of the salt crust make sure there are no holes where you can see any exposed herbs or fish sticking out from the salt.

Once the fish is packed with the salt crust, place sheet tray in the oven at 350 degrees for 15 mins. If you have a really thick filet of fish (like salmon), bake for 20 mins. After baking, let rest for a good 7-10 mins to let the internal temperature of trout carry over. Break apart salt crush to expose your beautifully steamed trout and pull away flesh from bottom skin to serve.

Garden Salad: Yields 1 portion

• 1 oz. Garden or Local Arugula.
• 4-5 Sprigs of Fennel Frond
• 4-5 Sun Dried Cherry Tomato
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Garden Herbs/Flowers
• Citrus from Salt Baked Trout
• 3 oz. Trout Filet
• Salt and Pepper to Taste

Plating Method:

Lightly coat arugula with extra virgin olive oil and season with salt and pepper.  Place arugula on bottom of plate and top with the crusted fish place on top. Garnish with the rest of ingredients.