There is no greater pleasure than cooking fish in a salt crust! Not only does it provide a unique culinary experience, but it also reveals the natural goodness of the fish and its juicy flesh is exceptional. Let the Bohemian Club guide you through all the tricks of the trade to meet the challenge!
Ingredients
- Approximately 750 g (1.5 lbs) of fairly large whole trout (1 trout for 2 people)
- Herbs of choice (optional) Cilantro, parsley and lemon or rosemary or thyme
- A large amount of pickling salt
- A little water
Preparation
- Start by gutting the trout, and if desired, put aromatics in their bellies to add flavor.
- In a bowl, mix the salt and a little water to obtain a consistency that will allow it to clump together. Don't get the salt too wet!
- Wrap the trout with parchment paper. The recipe can be done without parchment paper but the fish must be very large or it will be too salty.
- Make a bed of at least 1" of salt mixture on the bottom of a baking sheet. Spread the trout out and put a thick layer of salt back on top. The goal is to create an airtight pocket to prevent moisture from escaping. After all, we're trying to achieve a steaming process.
- Place directly into the fire. Be sure to put coals on top because otherwise it won't cook enough.
- After about 15 minutes, remove from heat and let rest. Attention: the cooking time may vary depending on the thickness and weight of the fish and the heat of the fire. Adjust accordingly.
- How do you know if you've done it right? The salt should have formed a somewhat solid crust that can be broken with the back of a spoon. If so, you will be amazed at the texture of the fish and its juicy flesh.
- Afterwards, all you have to do is serve the fish as you wish, with the accompaniments of your choice.
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