Salt-crusted trout

Total time: 1hr 05m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 394 Kcal, 21g Protein, 4g Carbohydrates, 32g Fat


  • Trout
  • 2 trout (organic), approx. 300 g each, filleted, not scaled
  • To marinate
  • 1 organic lemon, sliced
  • 2 garlic clove, sliced
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 2 tbsp olive oil
  • Salt crust
  • 3 egg whites, beaten
  • 300 g carrots, peeled, quartered lengthwise
  • 3 kg sea salt
  • Lemon thyme crème fraîche
  • 200 g crème fraîche
  • 1 organic lemon, use grated zest and all of the juice
  • 1 tbsp thyme leaf
  • 2 pinches salt
  • a little pepper
  • Utensils
  • One baking tray lined with baking paper.

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  • Trout

    Rinse the fish inside and out under cold running water, pat dry.
  • To marinate

    Mix all the ingredients and use to marinate the fish on both sides.
  • Salt crust

    Mix the sea salt with the egg whites. Shape two bases on the prepared tray using approx. 1/6 of the salt mixture each, top each with 100 g of carrots. Place the marinated fish and the remaining carrots on top. Cover both fish completely with the remaining salt mixture.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 240°C. Remove the fish from the oven and leave to rest for approx. 10 mins. Using a tablespoon, break apart and remove the salt crust. Remove the loose grains of salt with a brush. Remove the skin of the fish before serving.
  • Lemon thyme crème fraîche

    Combine all the ingredients to form a homogeneous mass, serve with the fish.
  • Serve with:

    Pilau rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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