Salt Crusted Trout Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
• Rub mixture over trout fillets.
• Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
• Garnish fillets with fresh dill before serving.

Steps:

• Using fork, stir flour, sage, salt and pepper on large plate to blend.
• Whisk eggs in medium bowl.
• Place walnuts on another large plate.
• Sprinkle trout fillets with salt and pepper.
• Dredge trout in flour mixture, then dip in eggs to coat.
• Press both sides of trout in walnuts to coat.
• Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
• Add 2 trout fillets to each skillet.
• Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
• Transfer trout to plates.
• Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
• Serves 4.

Steps:

• Preheat oven to 415°F.
• Mix together nuts, paprika, salt, and garlic and/or herbs if you choose to use them.
• Spread on a plate.
• Wash and pat dry fish fillets.
• Press each fillet into the nut mixture, coating both sides.
• Bake in ungreased baking pan (the oil content in the nuts is sufficient to keep fish from sticking) until coating is crispy-ish and fish flakes (about 15 minutes or so).