I often flick through a menu in a restaurant, thinking I really fancy some fish, but all that is available is dry fish in a white non-descript sauce, or simply fried baked or grilled fish with lemon and butter. Now, to be honest, I do actually love these methods of cooking/ serving fish. One of my favourite rainbow trout recipes is to simply bake the trout in foil with butter and lemon. However, this is not exactly challenging cooking and I like to experience something different and special when in a restaurant.
There have however, been occasions when I have flicked through a menu and found something truly unique and interesting. The last time I had one of these unique and exciting culinary experiences was in a restaurant in Sofia in Bulgaria. The restaurant was serving salt baked trout. Best Fishing gear reviews
The fish was served with a really tasty couscous and salad, but the main attraction and star of the show was the delicious, moist and rich trout.
Subsequent to the piscatorial encounter in Sofia, I have attempted to recreate the beautiful trout recipe. I have found that baking in a crust of salt keeps the fish beautifully moist and really enhances its flavour. However, I have never quite managed to recreate the perfection of that dish. The following recipe is the closest that I have got to the dish.
Ingredients (serves 2)
- 1 trout about 500g in weight
- 800g coarse sea salt
- zest of a lemon
- zest of a lime
- 400g egg whites
- 75g plain flour
- extra-virgin olive oil
Turn on your oven and set to about 175 degrees. Clean and descale the trout, leaving on the head and tail.
Blend the salt lime zest, lemon, egg white and flour into a bowl. Place the salt mixture in the base of an oven dish that is the correct size and shape for the fish, the mixture should be about half an inch thick.
Place the bass on the salt mixture and cover with the remaining salt mixture. Enure that that all parts of the fish are covered.
Bake in the oven for 38 minutes. Once cooked a hard salt crust will have formed over the fish. Once removed from the oven, gently break and remove the crust and skin, taking out any large bones when the succulent flesh flakes as you transfer to a plate to serve.