Trout Baked in Salt Crust with Crushed Peas and Mint

01Method

1. 1

   Clean and gut the trout, then season lightly inside with salt and pepper, stuffing the cavity with fresh herbs.

2. 2

   Beat the egg whites until stiff peaks form, then fold in the coarse salt until fully incorporated. Line a baking sheet with parchment paper and spread half the egg white mixture across the surface, then arrange the prepared fish on top.

3. 3

   Cover the fish completely with the remaining egg white mixture.

4. 4

   Bake in a preheated oven at 200°C for approximately 20–25 minutes.

5. 5

   While baking, heat the butter and gently cook the minced shallot and garlic until fragrant and softened.

6. 6

   Add the peas and pour in the stock, simmering for ten minutes, then mash with a fork until chunky.

7. 7

   Adjust seasoning with salt and pepper, then stir in the chopped mint.