Salt Baked Trout

Salt Baked Trout Ingredients

2 whole fish (abt 350 g each) or one whole fish (abt 700 g)10 sprigs of fresh herb of choice (thyme, rosemary, fennel fronds, dill, tarragon, or chervil)1 lemon (sliced)1 tbsp olive oil (divided)3 cups sea salt or kosher salt1 egg white1/3 cup water (or more if needed)

Steps

Preheat oven to 200 deg C.Pat fish dry inside & out with paper towels.Stuff each fish cavity with half the herbs & lemon.Very lightly grease the whole outside of the fish with olive oil.In a bowl, mix together salt & egg white with hand, add water a bit at a time until mixture reaches the consistency of wet sand (used to build a sand castle)On a rimmed baking sheet, create a layer of salt mixture enough to fit the fish (abt 1/4 inch thick), place fish flat on this salt bed, mound remaining salt around each fish (abt 1/4 inch thick), creating a tight seal (leave head & tail exposed)Bake for 30 mins, remove from oven & allow to rest for 10 mins.Carefully break off the salt crush, fillet the fish inside & serve right away.