I frequently flick through a menu in a cafe, wondering I really fancy some fish, but all that is available is dry fish in a white non-descript sauce, or simply fried baked or grilled fish with lemon and butter. Now, to be truthful, I do basically like these approaches of cooking/ serving fish. One particular of my favorite rainbow trout recipes is to basically bake the trout in foil with butter and lemon. Even so, this is not just difficult cooking and I like to practical experience some thing unique and specific when in a cafe.

There have however, been instances when I have flicked by way of a menu and uncovered anything actually one of a kind and interesting. The past time I had a person of these distinctive and fascinating culinary experiences was in a restaurant in Sofia in Bulgaria. The cafe was serving salt baked trout.

The fish was served with a really tasty couscous and salad, but the primary attraction and star of the show was the delectable, moist and wealthy trout.

Subsequent to the piscatorial come across in Sofia, I have tried to recreate the stunning trout recipe. I have identified that baking in a crust of salt keeps the fish superbly moist and actually enhances its flavour. However, I have under no circumstances rather managed to recreate the perfection of that dish. The adhering to recipe is the closest that I have received to the dish.

Components (serves 2)

  • 1 trout about 500g in pounds
  • 800g coarse sea salt
  • zest of a lemon
  • zest of a lime
  • 400g egg whites
  • 75g plain flour
  • further-virgin olive oil


Turn on your oven and set to about 175 levels. Thoroughly clean and descale the trout, leaving on the head and tail.

Mix the salt lime zest, lemon, egg white and flour into a bowl. Area the salt mixture in the foundation of an oven dish that is the correct measurement and form for the fish, the combination should be about 50 percent an inch thick.

Place the bass on the salt combination and address with the remaining salt combination. Enure that that all sections of the fish are protected.

Bake in the oven for 38 minutes. As soon as cooked a hard salt crust will have shaped above the fish. When eradicated from the oven, carefully split and take out the crust and skin, using out any huge bones when the succulent flesh flakes as you transfer to a plate to provide.

This recipe goes properly with a great contemporary salad with a drizzle of additional virgin olive oil. Alternatively this could be served with some fresh new seasonal vegetables and selfmade tartar sauce.

This truly is a fantastic fish recipe and I would strongly advocate that you test it.