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Salt-Crusted Trout with Lemon-Dill Beurre Blanc

Salt-Crusted Trout with Lemon-Dill Beurre Blanc
Photo by Scott Phillips

Ingredients

  • 1 tsp. olive oil
  • 1 recipe Lemon-Dill Beurre Blanc
  • 4-½ cups kosher salt
  • Optional aromatics for the cavity: fresh dill sprigs, thin slices of garlic or shallots, thin slices of lemon
  • 1 whole trout, 1 to 2 lb.
  • 3 egg whites

Position a rack in the center of the oven and heat the oven to 400°F.

View full recipe at Fine Cooking

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