Salt Roasted Trout Recipe Zoom

Salt Roasted Trout Recipe

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Your go-to recipe for any whole, oily fleshed fish. The salt crust is discarded, and the skin protects the flesh from getting too salty. 

Serves 8
Time: about 50 minutes 

Product Description


4 whole trout, cleaned
6 lemons, 3 zested and juiced and 3 sliced into thin rounds
1 bunch rosemary
1 bunch thyme
6 scallions
1 head garlic, cloves separated and peeled
1 tbsp freshly ground black pepper
20 egg whites
5 lbs kosher salt
High-quality olive oil, for finishing
1 bunch parsley, oregano or dill, chopped, for finishing

1. Preheat the oven to 425 degrees F. Season the cavities and line with the sliced lemon and a few sprigs of rosemary and thyme.

2. In a food processor, chop the remaining herbs, scallions, garlic and black pepper until it is a paste. Add the egg whites and continue to puree until frothy and doubled in size. Transfer the egg mixture to a large mixing bowl and fold in the salt.

3. Pour a small layer of the salt mixture onto the bottom of a large and deep baking dish (salt mixture rises) and gently layer the fish over, in a single layer. Pour the rest of the salt mix over and gently but firmly pack it down over the whole pan. Transfer to the oven and cook for 30 minutes.  Remove and let cool slightly for 10 minutes.  

4. Using the side of a spoon, crack through the salt; gently spoon mixture away from fish.  Remove fish and brush salt off (gently pat dry with a wet paper towel if needed to really remove all the salt). Transfer to a platter and top with a drizzle of olive oil and the chopped herbs.

Additional Information

Additional Information

SKU Salt_trout


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