Wash the trout clean and pat dry. Stuff with carrot and fennel strips as well as lemon slices and the herbs. Mix the sea salt with the egg white to a compact “mush”. Then spread this to the thickness of a finger on a tray with baking paper the size of the trout. Place the trout on it and wrap it with the rest of the salt mixture. Cook in the oven at 170 ºC for about 50 minutes. Top olive oil and lemon, steamed potatoes and saffron aioli go well as a side dish.
Preparation Tip:
Only large fish weighing 1.5 kg or more are suitable for this cooking method, otherwise the salt taste becomes too intense. It is also advisable not to scale the fish so that not too much salt can be absorbed.
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