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Salt-crusted trout
25 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 394
  • Fat about 32g
  • Carbohydrates about 4g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 2 trout (organic), approx. 300 g each, filleted, not scaled
To marinate
  • 1 organic lemon, sliced
  • 2 garlic clove, sliced
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 2 tbsp olive oil
Salt crust
  • 3 egg whites, beaten
  • 300 g carrots, peeled, quartered lengthwise
  • 3 kg sea salt
Lemon thyme crème fraîche
  • 200 g crème fraîche
  • 1 organic lemon, use grated zest and all of the juice
  • 1 tbsp thyme leaf
  • 2 pinches salt
  • a little pepper
  • One baking tray lined with baking paper.
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And that's how it's done
And that's how it's done
Rinse the fish inside and out under cold running water, pat dry.
To marinate
Mix all the ingredients and use to marinate the fish on both sides.
Salt crust
Mix the sea salt with the egg whites. Shape two bases on the prepared tray using approx. 1/6 of the salt mixture each, top each with 100 g of carrots. Place the marinated fish and the remaining carrots on top. Cover both fish completely with the remaining salt mixture.
To bake
Approx. 30 mins. in the centre of an oven preheated to 240°C. Remove the fish from the oven and leave to rest for approx. 10 mins. Using a tablespoon, break apart and remove the salt crust. Remove the loose grains of salt with a brush. Remove the skin of the fish before serving.
Lemon thyme crème fraîche
Combine all the ingredients to form a homogeneous mass, serve with the fish.