Trout in the Salt Crust

Dry the gutted trout (leave the head and tail on, do not flake), season with salt, season with pepper and add a few sage leaves. Top with a little bit of butter.

Whisk egg white and sea salt, spread egg-salt mixture evenly on deep tray. Place trout on top, cover with thin slices of lemon. Spread the rest of the salt mixture evenly over the fish so that they are sealed on all sides.

Preheat stove to 250 °C. Place tray in the center of the oven for about 30 minutes. After cooking time, break the salt crust with a kitchen knife.

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