The salt crust in this recipe seals in the flavour of the ocean trout, chopped tarragon, thyme and parsley.


  • 3 kg cooking Salt

  • 6 egg whites

  • 2.5 kg Ocean Trout cleaned

  • 50 g Butter

  • roughly chopped tarragon, thyme and Parsley

  • freshly ground black pepper


  • 1.

    Place salt in a bowl and add ½ herbs and egg whites – mix until damp and sticky (add a little water or another egg white if necessary)

  • 2.

    Cover base of baking tray with a thin layer of mixture.

  • 3.

    Pack cavity of fish with remaining herbs and butter and place on tray – smother fish with remaining salt mix so fish looks mummified

  • 4.

    Bake in oven at 220 degrees Celsius for 25 mins per kilo of fish

  • 5.

    When cooked remove from oven and leave to cool for 5 minutes

  • 6.

    Crack open hard salt crust with a hammer and remove chunks before serving

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Posted by KrystynaCooksReport
I saw someone do this (bake a whole fish in salt crust) looked awesome, taste was amazing. Would love to try this recipe