Salt-crusted trout (recipe)
| Salt-crusted trout (recipe) | |
|---|---|
| Name | Salt-crusted trout |
| Ingredients | Fresh dill sprigs • Shallot • Olive oil • Kosher salt • Water |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 1.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 45.6 |
| Fat | 2.3 |
| Protein | 5.4 |
| Carbohydrate | 0.4 |
| Fiber | 0 |
| Net carbohydrates | 0.4 |
| Sugar | 0.3 |
| Saturated fat | 0.3 |
| Cholesterol (mg) | 0 |
| Sodium | 254723.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Salt-crusted trout (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Preheat oven to 400 degrees.
- Make sure there are no scales on the skin. Rinse well, the inside and outside.
- Pat dry and place on a rimmed baking sheet.
- Stuff the cavity of the trout with your choice of aromatics, if using.
- Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting).
- In a large bowl with a rubber spatula, mix the salt with the egg whites and water.
- Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the fish.
- Put the fish on top of the salt bed.
- Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (If the tail or head extends beyond the rim of the pan, it doesn't need to be covered with the salt mixture..
- Cook the trout 40 to 45 minutes.
- Cook until the thermometer registers between 135 8F and 140 8F.Start checking at the lower end of the time range in the chart above. Let the fish rest in its crust for 5 to 10 minutes before serving.
- To remove the salt crust, tap with a metal spoon to crack the crust and remove with spoon or fork. Use a pastry brush to remove any salt remaining.
- To Serve:
- Remove skin, separate top part of fish from bone to platter, remove bones and aromatics and remove lower part of fish from skin and put onto platter.
- Serve.
Food tags
< 4 Hours"
Salt-crusted trout (recipe) details:
Time:
Prep Time in Hours and Mins:1H10M
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
