Salt-Crusted Trout with Lemon-Dill Beurre Blanc
Photo by Scott Phillips
- 1 whole trout, 1 to 2 lb.
- 1 recipe Lemon-Dill Beurre Blanc
- Optional aromatics for the cavity: fresh dill sprigs, thin slices of garlic or shallots, thin slices of lemon
- 3 egg whites
- 1 tsp. olive oil
- 4-½ cups kosher salt
Position a rack in the center of the oven and heat the oven to 400°F.
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