How to Salt-Baked Rainbow Trout: A Surprising Simple & Elegant Way to Cook Whole Fish

Navigate the art of salt-baking a stunning rainbow trout from Smoke & Chimneys in West Virginia. Our chef expertly guides you through the process of preparing this dish, starting with drying the fish thoroughly, preparing a salt mixture, and using it to create a mold around the fish. With fresh herbs, lemon, and a perfectly executed baking technique, this trout becomes a succulent, aromatic delight. Learn how to preserve the presentation and extract the fillets with finesse for a dish that's as beautiful as it is delicious.

Step-by-Step Instructions

1.) Defrost and Dry: After slowly defrosting your rainbow trout, pat it completely dry with paper towels to remove any excess moisture.

2.) Prepare the Salt Mixture: In a large bowl, combine kosher salt, water, and eggs. Mix until the texture resembles wet sand, which will help seal in the moisture and flavor during baking.

3.) Create a Salt Bed: On a baking sheet, spread a layer of the salt mixture to form a bed for the trout. This will ensure even cooking from all sides.

4. )Stuff the Trout: Fill the cavity of the trout with lemon slices and fresh herbs like fennel, which will infuse the fish with subtle, aromatic flavors.

5.) Encase the Trout: Place the trout on the salt bed and cover it completely with the remaining salt mixture. Press the salt around the fish to form a tight seal, leaving a small hole at the thickest part of the fish for inserting a thermometer.

6.) Preheat the Oven: Set your oven to 400°F and select the convection setting for even cooking.

7.) Bake the Trout: Place the trout on the top rack and bake for about 20 minutes, or until the internal temperature of the fish reaches approximately 130°F.

8.) Rest and Finish Cooking: Remove the trout from the oven and let it rest for about 10 minutes. During this time, the internal temperature will continue to rise as the heat from the salt crust transfers into the fish, bringing it to a perfect final temperature of around 150°F.

9.) Remove the Salt Crust: Carefully crack and remove the salt crust from the trout. Then, peel away the skin to reveal the perfectly cooked fish underneath.

10.) Carve the Fish: Make a clean incision along the center line of the fish to separate the top and bottom quarter loins.

Serve: Gently remove the loins as intact as possible, aiming to keep them whole. Serve the succulent loins with a simple salad for a beautifully balanced meal.


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