This flavorful encrusted trout is easy-to-make
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.
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.