Salt baked trout with mint scented tomato salad - KNOE 8 News; KNOE-TV; KNOE.com |

Salt baked trout with mint scented tomato salad

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Salt baked trout with mint scented tomato salad

Ingredients

Trout

  • Grape leaves As many as you need(may use blanched cabbage leaves as substitute.
  • Trout whole 1ea
  • Kosher salt 2C
  • Egg whites (as needed) see recipe preparation
  • Lemon slices 2ea
  • Butter 1T
  • Olive oil 1T
  • Parsley 2T chopped roughly
  • Garlic roasted 3-4 cloves
  • Salt & pepper To taste

 Tomato salad

  • Tomato 1ea (blanched and roughly diced)
  • Mint 1T chopped
  • Olive oil 2T
  • Lemon juice 1tsp (fresh)
  • Lime juice 1tsp (fresh)
  • Garam masala 1/8 tsp (see recipe)
  • Salt & pepper as needed

 Garam masala

  • Star anise 1/8 tsp (roasted & ground)
  • Black peppercorns1/8 tsp (roasted & ground)
  • Coriander seeds 1/8 tsp (roasted & ground)
  • Cumin ground 1/8 tsp (roasted)
  • Cinnamon stick 1/2 ea (roasted & ground)
  • Cardamon seed if available (roasted & ground)

Directions

Mix kosher salt with enough egg whites so the mixture looks like wet sand. Pack cavity of trout with lemon, butter, olive oil, parsley, garlic and salt and pepper to taste. Wrap fish with grape leaves, making sure none of the fish is exposed. Place fish on a greased sheet pan and place salt mixture over fish until completely covered. Bake fish in oven for approx 20-30 min. For tomato salad mix all ingredients together and set aside in fridge until fish is done. For garam masala mix roast all spices together in a saute pan over med-high heat, remove from heat, cool and grind in a coffee grinder. When fish is done remove salt crust from fish, remove grape leaves from fish, top with tomato salad and enjoy! Watch for bones!

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