crusted trout
This sounds real good!
Crusted Trout
Ingredients
1 2- pound whole trout, gutted, scaled and gills and fins removed
5 egg whites
1⁄2 cup water
5 cups kosher salt
1⁄4 bunch each fresh thyme and tarragon
1 lemon
Method
Whisk the egg whites and water together until frothy in a stainless steel bowl. Add the sea salt into the mixture of egg whites; it should feel like wet sand.
Stuff the cavity of the fish with the fresh herbs and the sliced lemon. Line a cookie sheet with foil, then lay about two cups of the salt mixture on the foil, spreading it out so it is a little longer then the fish. Place the fish on top of the salt mixture. Cover the fish with the rest of the salt mixture shaping it so it covers the whole fish.
Pre-heat your oven to 400 degrees and roast the fish for about 35 to 45 minutes. When done crack the crust from the fish, let the fish rest for a couple of minutes then remove the fish gently from the sheet and serve.
Options: You can substitute with any fresh herbs of your choice.
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