The salt crust in this recipe seals in the flavour of the ocean trout, chopped tarragon, thyme and parsley.
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)
Cover base of baking tray with a thin layer of mixture.
Pack cavity of fish with remaining herbs and butter and place on tray – smother fish with remaining salt mix so fish looks mummified
Bake in oven at 220 degrees Celsius for 25 mins per kilo of fish
When cooked remove from oven and leave to cool for 5 minutes
Crack open hard salt crust with a hammer and remove chunks before serving
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