Ingredients

Method

• 1 kg salt
• 3 egg whites
• 15 g flat-leaf parsley, chopped
• olive oil, for greasing
• 1 whole trout
• fresh greens, for serving

Method

Ingredients

Preheat the oven to 180°C.
Place the salt, egg whites and parsley in a bowl then mix until soft. Lightly oil a baking tray with olive oil then spread half the salt mixture onto the pan.
Place the trout on top then cover with the remaining salt to create a crust. Place in the oven for 20 minutes.
Crack the salt crust then remove the excess salt and skin.
Serve warm with crisp greens and lemon wedges.