Trout in Salt Crust with Potatoes and Leek Vegetables

For the trout in the salt crust, cut off the fins and season the trout in the belly cavity with cayenne pepper and ground coriander.

Beat egg whites in a bowl until creamy, gradually incorporating the sea salt.

Pour half of the salt mixture into an ovenproof dish, place the trout on top and cover completely with the remaining mixture.

Bake in the preheated oven on the middle shelf at 250 °C for 25 minutes until golden brown.

For the potato-leek-vegetable cut potatoes into thin slices and steam them slowly covered with water (or vegetable or fish stock).

Cut the leek into slices about 0.5 cm thick and add to the potatoes.

Season with salt, coriander and cayenne pepper and steam until tender.

Finally bind the vegetables with cold butter and refine with whipped cream and dill.

Cut the salt crust all around with a knife and lift it off with a pallet.

Fillet the fish and arrange on the vegetables.

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