Wash the salmon trout and pat dry. Season with salt, pepper and lemon juice. Wash the herbs and shake dry.
Put the sea salt with the egg whites in a large bowl and mix well, adding a little water. Line a baking sheet or the drip pan of the oven with aluminum foil and spread part of the salt mixture on it as thick as a finger. Spread 1/2 sprig of rosemary and 2 sprigs of thyme on top and place the salmon trout on top. Put the parsley, a few rosemary needles and 1 sprig of thyme in the opening of the fish`s belly and cover it with the remaining herbs. Spread the rest of the salt mixture on top and press it around the fish with moistened hands.
Cook the fish in the hot oven on the middle rack for 30-35 minutes.
Clean and wash the rocket, shake it dry and remove the thick stalks.
Heat the fat in a high saucepan to 175 ° C. Fry the rocket leaves in it so that the leaves are crispy but still green. Drain and squeeze out well in a paper towel (must be dry).
Chop 4/5 of the rocket very finely with a wide knife (if possible powder-like), do not use a mixer because rocket can become bitter.
Peel and wash the potatoes and boil them in salted water until soft.
Stir the butter until foamy, stir in the rocket and season the mixture with salt, pepper, lemon juice and cayenne pepper to taste.
Drain the potatoes and immediately press them through the press. Stir in the hot milk and rocket butter. Season the puree with salt, pepper and nutmeg. Finally, fold in the whipped cream loosely. Spread the puree on 4 preheated plates.
When serving the salmon trout, pound the salt coat with the back of a large knife, lift off the crust and skin the fish. Lift off the fillets and arrange on top of the rocket and mashed potatoes. Serve with the remaining fried rocket leaves.
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