Summary

Ingredients

• 1 large fish (salmon trout or trout, alternatively salmon)
• 2 ½ kg salt
• 2 egg whites
• 75 g butter
• 2 lemon (s)
• 1 bunch herbs (parsley, dill, etc.)
• 200 ml water

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Instructions

1. Preheat the oven to 250 ° C. Wash and dry the gutted trout. Place the washed herbs in the fish and fold the belly of the fish tightly on top of each other, only the skin of the fish should be touched by the salt. Mix the salt with the egg whites and approx. 200 ml of water in a bowl. Pour a layer of salt (approx. 2 cm) on a baking sheet or in a large oven dish and place the fish on top. Now cover the top of the fish with the rest of the salt and press it all around.
2. Then put the tray in the oven for 30 minutes. At the end of the baking time, switch off the oven, open the oven door a crack (clamp a wooden spoon in the door) and let the fish stand in the oven for about 10 minutes. Meanwhile, liquefy the butter on the stove and quarter the lemons. Then carefully pound the salt crust on the sides of the fish (with a hammer) and remove the salt lid. The skin is of course not eaten, but the juicy, aromatic meat of the fish is.
3. Serve the fish with butter and lemon quarters.