Salmon trout with salt crust and orange-butter

Prep Time:

10 minutes

Cook Time:

40 minutes

Cooling Time:

–

Servings:

Ingredients

For the salt crust:

1 kg SALDORO ancient salz medium course
3 Stk garlic cloves
1/2 Bund coriander
4 protein
3 EL water

For the salmon trout:

1 salmon trout
2 cm ginger
2 EL olive oil
1 organic lemon
1/2 Bund thyme
3 Zweige parsley

For the orange butter:

1 Organic orange
1 cm ginger
200 g butter
1/2 TL SALDORO ancient salz with organic chili

bread to serve

Instructions

Heat up the oven to 225 °C (air circulation). Place baking paper on the baking tray.
Regarding the salt crust, you need to pluck coriander, peel the garlic and crumple them inside a mortar. Mix up the mixture of coriander and garlic with water and SALDORO Ursalz. Whisk stiff the egg white and mix it into the paste mixture.
Clean the salmon trout and dry it with a paper towel. Peel the garlic, grate it and mix it up with olive oil. Cut the citron into slices. Brush the salmon trout with the ginger oil and fill it with the citron slices, thyme and garden parsley.
Place ⅓ of the salt crust on the baking tray, so that the salmon trout can be placed on it. Put the salmon trout on top and cover it with the rest of the salt crust left. Bake it for around 25 minutes in the hot oven.
With regard to the butter you need to grate the rind off the orange and press out the juice. Peel the garlic and grate it into small pieces. Then 3 tablespoons of the orange juice and 2 teaspoons of the grated rind are mixed up with the garlic and butter. Season it with SALDORO Chilli-Salz.
Crack the salt crust carefully. Serve the salmon trout together with the orange-butter and bread.

Our recommendation:

SALDORO^® Ancient Mill Salt Bag 600 g

SALDORO coarse ancient mill salt with no additives is 100% natural. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The re-sealable stand-up pouch is particularly convenient for refilling salt mills.

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