Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Trout
To marinate
Salt crust
Lemon thyme crème fraîche
How it's done
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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