Salt baked trout with mint scented tomato salad
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!