Karelian Trout in Rosemary Salt

Trout is perfect for this cooking method. Choose only non-iodized salt to avoid altering the taste and color of the fish.

Ingredients

• 1 whole Karelian trout weighing 1.5-2 kg
• 2 kg of coarse non-iodized salt
• 1 bunch rosemary
• 3 egg whites
• freshly ground black pepper
• 500 g yogurt
• 2 cloves of garlic
• 2-3 tbsp. l. pesto

Directions

1. For the sauce, peel the garlic, grate, mix with yogurt and pesto, and pepper. Tighten with plastic wrap and refrigerate before serving.
2. Preheat oven to 190 ° C. Remove the gills from the fish, rinse it, pat dry with paper towels, and pepper inside and out.
3. Coarsely chop the rosemary with the stems and mix with the salt. Add protein and 2 tbsp. l. water, mix gently.
4. Line a baking sheet with foil or parchment, place about a third of the salt in the center, and put the fish on it. Fill with the remaining salt, tamp so that the fish lies under a dense "fur coat". The head and tail may stick out. Place in the bottom third of the oven, bake for 30-40 minutes.
5. Before serving, break up the salt crust with a hammer and carefully remove it - it will come off along with the skin. Serve fillet with yogurt sauce.