Salt-Baked Trout
Ingredients
- 16 bay leaves
- 16 thyme sprigs
- 8 boneless whole trout, tails cut off (about 8 ounces) ⓘ
- 12 cups kosher salt (6 pounds), plus more for seasoning ⓘ
- 1 cup drained pickled cocktail onions, thinly sliced ⓘ
- 1/4 cup plus 2 tablespoons white wine vinegar
- 1/2 cup plus 2 tablespoons vegetable oil ⓘ
- Freshly ground pepper ⓘ
Instructions
- Preheat the oven to 500.
- Place 2 bay leaves and 2 thyme sprigs in each trout; secure with toothpicks.
- On each of 2 large rimmed baking sheets, spread 2 1/2 cups of kosher salt in a thick, even layer.
- Sprinkle the salt with water until damp.
- Place 4 trout on each baking sheet and cover each trout with 3/4 cup of salt, packing the salt to cover the fish completely.
- Use the remaining 1 cup of salt to fill in any gaps.
- Sprinkle the salt with water to dampen it.
- Bake the fish in the upper and lower thirds of the oven for 15 minutes.
- Meanwhile, in a medium bowl, mix the drained pickled cocktail onions with the white wine vinegar and vegetable oil and season with salt and pepper.
- Carefully break the salt crust off the trout and transfer the fish to plates.
- Serve the trout at once, passing the pickled onion vinaigrette at the table.
Nutrition & Diet Analysis (per serving)
260
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).