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This flavorful encrusted trout is easy-to-make

Salt encrusted trout on top of kale lettuce with four tomatoes and two lemon wedges
Photo by Shari Pennington

This trout is flavorful and moist with a great seasoning from the salt, herbs and lemon. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 1 rainbow trout, cleaned, head on
  • 2 strips lemon peel about 2” x 1”
  • Small bunch of fresh thyme
  • 4 egg whites
  • 2 ½ c. kosher or sea salt


Step one: Preheat the oven to 400 degrees.

Step two: Place the lemon peel and thyme inside the trout.

Step three: Whip the egg whites in a mixer with a whisk attachment. Beat to a medium peak and add the 2 ½ c. salt and mix well.

Step four: On a parchment-lined cookie sheet, create a bed of the egg white mixture about 2 ½” by the length of the fish. Place the fish on the bed and top with the remaining egg white mixture. Spread evenly and seal all around the fish.

Step five: Place in the oven and bake until the egg whites are golden brown and hardening.

Step six: Remove from the oven and tap around the edge of the fish to remove the salt crust from the top. Peel back the skin and place the fish on a platter lined with parsley.

Serve with lemon slices. Serves 2.