for 4 person

Trout

2	trout (organic), approx. 300 g each, filleted, not scaled

To marinate

1	organic lemon, sliced
2	garlic clove, sliced
3 sprig	thyme
1 sprig	rosemary
2 tbsp	olive oil

Salt crust

3 kg	sea salt
3	egg white, beaten
300 g	carrot, peeled, quartered lengthwise

Lemon thyme crème fraîche

200 g	crème fraîche
1	organic lemon, use grated zest and all of the juice
1 tbsp	thyme leaf
2 pinch	salt
a little	pepper

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.

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