SALT CRUSTED WHOLE FISH
Provided by Guy Fieri
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
- In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
- Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
- Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
- Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
- Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
SALT-CRUSTED TROUT
Make and share this Salt-Crusted Trout recipe from Food.com.
Provided by MomLuvs6
Categories European
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- 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°F and 140°F.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.
Nutrition Facts : Calories 45.6, Fat 2.3, SaturatedFat 0.3, Sodium 254723.2, Carbohydrate 0.4, Sugar 0.3, Protein 5.4
ALMOND-CRUSTED TROUT
Shallots, parsley, and nuts add delicious flavor and crunch to this easy recipe for almond-crusted trout cooked on the grill.
Provided by pacingpoet
Categories Grilled and Smoked Trout
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
- Rub mixture over trout fillets.
- Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
- Garnish fillets with fresh dill before serving.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 6.5 g, Cholesterol 83.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 31.8 g, SaturatedFat 1.4 g, Sodium 232.6 mg
SALT CRUSTED WHOLE FISH
When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.
Provided by Bonnie G 2
Categories < 60 Mins
Time 35m
Yield 1 fish, 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
- In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
- Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
- Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
- Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
- Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
- Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
- Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
- Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
- Turn over and repeat.
- Garnish with lemon slices and serve immediately.
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