Salmon trout in a salt crust

Name: Salmon trout in a salt crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp - 2 trote salmonate pronte da cuocere (600 g ciascuna); 7-10 Tbsp - 6 stems of parsley; 7-10 Tbsp - 2 kg coarse sea salt (e.g. grey Guérande salt); 7-10 Tbsp - 4 fresh eggs (Gr. M); 7-10 Tbsp - 5 tablespoons flour (approx. 90 g); 7-10 Tbsp - Three go. tablespoons cornstarch (45 g); 7-10 Tbsp - 1 eetlepel groene peperkorrels (glas); 7-10 Tbsp - 1-2 garlic cloves; 7-10 Tbsp - approx. 1⁄8 l + 2 tablespoons olive oil; 7-10 Tbsp - 1 tsp medium hot mustard; 7-10 Tbsp - grated peel and juice from 1⁄2 organic lime; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - possibly sugar; 7-10 Tbsp - 3 small zucchini; 7-10 Tbsp - Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp - 2 trote salmonate pronte da cuocere (600 g ciascuna)
7-10 Tbsp - 6 stems of parsley
7-10 Tbsp - 2 kg coarse sea salt (e.g. grey Guérande salt)
7-10 Tbsp - 4 fresh eggs (Gr. M)
7-10 Tbsp - 5 tablespoons flour (approx. 90 g)
7-10 Tbsp - Three go. tablespoons cornstarch (45 g)
7-10 Tbsp - 1 eetlepel groene peperkorrels (glas)
7-10 Tbsp - 1-2 garlic cloves
7-10 Tbsp - approx. 1⁄8 l + 2 tablespoons olive oil
7-10 Tbsp - 1 tsp medium hot mustard
7-10 Tbsp - grated peel and juice from 1⁄2 organic lime
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - possibly sugar
7-10 Tbsp - 3 small zucchini
7-10 Tbsp - Aluminium foil

Directions

1
Wash fish inside and out and pat dry. Wash parsley, shake dry and place in the abdominal cavities together with the stalks.
2
Make the salt dough from sea salt, 3 eggs, flour, starch and approx. 5 tablespoons of water. Line a baking tray with aluminium foil. Wrap the fish in the salt dough. In the pre-heated oven (electric cooker:.
3
175 °C/air circulation: 150 °C/gas: stage 2) Bake for approx. 25 minutes
4
Chop green pepper. Peel garlic and chop finely. Beat 1 egg with the whisk of the hand mixer until creamy. Approx. 1⁄8 l Oil first drop by drop, then slowly stir in a fine jet until a thick-creamy mayonnaise is obtained.
5
Stir green pepper, garlic, mustard, lime zest and juice into the aïoli. Season to taste.
6
Clean, wash and slice the zucchini. Heat 2 tablespoons of oil in a large frying pan. Fry the zucchini for 4-5 minutes while turning. Season with salt and pepper.
7
Take out the fish. Open salt crust. Lift upper fish fillets from the bones, remove bones and lift the lower fillets from the skin. Serve with zucchini and aïoli. Goes well with baguette. Drink tip: white wine, z.
8
B. a Sauvignon blanc.