Salt Crust Trout with Marjoram and Lime

Name: Salt Crust Trout with Marjoram and Lime
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 Portionen
Ingredients: 4 Stück Egg whites (size M); 3.4 kg Coarse sea salt; 2 Dose(n) Pink salt crystals; 10 Zweig(e) Marjoram; 2 Stück Limes; 2 Stück Trout (approx. 400 g each); 100 ml Water

Main Course

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This Thermomix® recipe for salt-crusted trout with marjoram and lime is a Mediterranean main course with fish, encased in an aromatic salt crust made from sea salt, pink salt crystals, and egg whites. Fresh marjoram and limes give the dish a special touch. The preparation time is about 60 minutes for 2 servings. Ideal for a festive or winter family meal.

Ingredients (7 ingredients)

4 Stück Egg whites (size M)
3.4 kg Coarse sea salt
2 Dose(n) Pink salt crystals
10 Zweig(e) Marjoram
2 Stück Limes
2 Stück Trout (approx. 400 g each)
100 ml Water

Preparation (9 steps)

Whisk the egg whites

Thermomix® Setting

3 min/Speed 3.5

Place 4 egg whites (size M) in the mixing bowl and whisk with the butterfly 3 min./level 3.5 until stiff. Remove the butterfly and transfer the egg whites.

180

Prepare the salt dough

Thermomix® Setting

20 sec/Speed 3

Put 3.4 kg of coarse sea salt, 2 cans of pink salt crystals and 100 ml of water into the mixing bowl. Carefully fold in the whipped egg whites and mix for 20 sec./level 3. Scrape down with the spatula and mix for another 10 sec./level 3.

Prepare the marjoram

Wash 10 sprigs of marjoram, shake dry and pluck off the leaves. Set aside 2/3 of the marjoram leaves.

Prepare the limes

Wash 2 limes in hot water and rub dry. Cut 1 lime into thin slices. The other lime will be cut into wedges later.

Prepare the fish

Wash and pat dry 2 trout (approx. 400 g each). Season the belly cavity of the fish with salt and pepper, and fill with the lime slices and 2/3 of the marjoram.

Prepare the salt bed

Line a baking sheet with baking paper and lightly oil the baking paper. Place 1/3 of the salt dough as 2 "salt beds" on the baking paper.

Wrap the fish in salt dough

Place the two trout on a salt bed each and cover with the remaining salt dough. Press the salt firmly so that the fish are evenly covered with salt.

Bake the trout

Bake the trout in a preheated oven (200 °C top/bottom heat) for about 40 minutes.

To serve

Remove the trout from the oven and crack the salt crust. Cut the remaining lime into wedges. Arrange 1 fish each on a plate and garnish with lime wedges. Sprinkle the fish with the remaining marjoram. A green salad goes well with this.