Trout Baked in a Salt Crust

Trout Baked in a Salt Crust
Photo by Randy Mayor

Ingredients

  • 4 garlic cloves, thinly sliced
  • 2 tablespoons minced fresh cilantro
  • 6 pounds rock salt
  • 6 pounds rock salt
  • 8 (1/4-inch) slices peeled fresh ginger
  • 1 ½ teaspoons fish sauce
  • 1 (16-ounce) jar large grape leaves (about 40 leaves)
  • + 17 more ingredients
    • 8 lime slices
    • 4 (8-ounce) cleaned whole brook trout
    • 2 tablespoons fresh lime juice (about 2 limes)
    • 3 garlic cloves, minced
    • 2 tablespoons fresh lime juice (about 2 limes)
    • 8 lime slices
    • 4 (8-ounce) cleaned whole brook trout
    • 2 serrano chiles, seeded and minced
    • 2 serrano chiles, seeded and minced
    • 3 garlic cloves, minced
    • 2 teaspoons sugar
    • 2 tablespoons minced fresh cilantro
    • 2 teaspoons sugar
    • 4 garlic cloves, thinly sliced
    • 8 (1/4-inch) slices peeled fresh ginger
    • 1 ½ teaspoons fish sauce
    • 1 (16-ounce) jar large grape leaves (about 40 leaves)

Preheat oven to 350°. Drain and rinse grape leaves; set aside. Divide ginger, garlic slices, and lime slices evenly. Place in cavity of each fish; set aside. Cover a baking sheet or jelly-roll pan with rock salt to a depth of 1/2 inch. Arrange half of grape leaves on top of salt, leaving a 1 1/2-...

View full recipe at My Recipes

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