Rainbow Trout in a salt crust

[DrewZ]

Got a nice rainbow yesterday, and decided it was time to try out the salt crust method.

Step one. Find a nice fresh trout.

Next, some aromatics:

Mix together a kosher salt slurry. I used 4 cups of kosher salt, 3 egg whites and a little water to get it to what felt like the right consistency

Layer on the aromatics

and the fish. Stuff the cavity, put another layer of aromatics on top, and then seal it up with the rest of the salt slurry

All tucked in, and next to a nice warm fire. I'm guessing it was running in the 350-400 range

About 30 minutes later, thermapen says 130.

Cracked open

The skin peels away easily

And the aftermath. Oh the humanity. This was the best fish I've made. Perfectly cooked, perfectly moist and perfectly seasoned.

 

[blazinfire]

:thumb: heck ya!

 

[wihint]

Awesome cook, that was my final meal for Culinary school.

 

[mchar69]

Fantastic, always thought it would be so, so salty with this method, but I guess not.
Mitchell 308, a fisherman's reel.
I caught some beautiful trout in Hacklebarney State Park, and Ken Lockwood Gorge. (both stunningly beautiful places.)
Grew up one mile from the S. Branch of the Raritan.
Where did you get yours?

 

[mchar69]

I LOVE your last picture!

 

[KORND4WG X]

Are you an iron chef? :clap2: Nice! :thumb:

 

[UNC1N'17]

Neeb here but not new to fish...You nailed it......BIG TIME!

 

[ssv3]

:clap2:

 

[nsbbqguy]

Very nice!! Beautiful trout

 

[DrewZ]

Fantastic, always thought it would be so, so salty with this method, but I guess not.
Mitchell 308, a fisherman's reel.
I caught some beautiful trout in Hacklebarney State Park, and Ken Lockwood Gorge. (both stunningly beautiful places.)
Grew up one mile from the S. Branch of the Raritan.
Where did you get yours?

So long as you crack the crust and push the residual salt off to the side, it comes out just right. I had salt and pepper at the ready for final seasoning. Perhaps for the first time ever, I used none. When you consider that the fish is insulated from the salt by both it's skin and the aromatics, it makes sense. And it actually works.

That particular Mitchell 308 is a replacement reel for one my Dad got me many years ago. I still have and use that one. I'm fairly sure technology has made better reels in the last 50 years, but I'd rather catch with an old friend.

I'm a transplant from PA, but I've lived in NJ for 25+ years. This particular fish came from my childhood fishing hole in PA. Manzanedo Rod and Gun Club.

 

[DrewZ]

Are you an iron chef?

No, but I've seen them on the TV. and I do read the interwebz. Occasionally, stuff you see on the interwebz actually works. Now it's Brethren Approved. :thumb:

 

[ShadowDriver]

Wow! So simple, and yet ah-mazing.

Loved how the trout was "peeking out" from under the blanket of salt.

Nailed it, Drew.

Reminded me of a good Mind of a Chef episode I enjoyed:

[ame="https://www.youtube.com/watch?v=G4kCwhkBO4E"]How To Cook Lake Trout In "Little Hell" With Francis Mallmann and Ed Lee - YouTube[/ame]

 

[DrewZ]

Love it -- especially the title. "Little Hell" is a lot catchier than salt crust.

Wow! So simple, and yet ah-mazing.

Loved how the trout was "peeking out" from under the blanket of salt.

Nailed it, Drew.

Reminded me of a good Mind of a Chef episode I enjoyed:

How To Cook Lake Trout In "Little Hell" With Francis Mallmann and Ed Lee - YouTube

 

[Titch]

Awesome looking fish
Great pictures mate

 

[daninnewjersey]

This looks like a cover of Bon Appetit magazine...great picture.....