{"id":5685,"date":"2022-04-07T08:57:00","date_gmt":"2022-04-07T00:57:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=5685"},"modified":"2026-03-09T20:57:33","modified_gmt":"2026-03-09T12:57:33","slug":"salt-baked-trout-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/salt-baked-trout-wondernonieskitchen","title":{"rendered":"Salt Baked Trout"},"content":{"rendered":"<h2>Salt Baked Trout Ingredients<\/h2>\n<p>2 whole fish (abt 350 g each) or one whole fish (abt 700 g)<br \/>\n10 sprigs of fresh herb of choice (thyme, rosemary, fennel fronds, dill, tarragon, or chervil)<br \/>\n1 lemon (sliced)<br \/>\n1 tbsp olive oil (divided)<br \/>\n3 cups sea salt or kosher salt<br \/>\n1 egg white<br \/>\n1\/3 cup water (or more if needed)<\/p>\n<h2>Steps<\/h2>\n<p>Preheat oven to 200 deg C.<br \/>\nPat fish dry inside &amp; out with paper towels.<br \/>\nStuff each fish cavity with half the herbs &amp; lemon.<br \/>\nVery lightly grease the whole outside of the fish with olive oil.<br \/>\nIn a bowl, mix together salt &amp; egg white with hand, add water a bit at a time until mixture reaches the consistency of wet sand (used to build a sand castle)<br \/>\nOn a rimmed baking sheet, create a layer of salt mixture enough to fit the fish (abt 1\/4 inch thick), place fish flat on this salt bed, mound remaining salt around each fish (abt 1\/4 inch thick), creating a tight seal (leave head &amp; tail exposed)<br \/>\nBake for 30 mins, remove from oven &amp; allow to rest for 10 mins.<br \/>\nCarefully break off the salt crush, fillet the fish inside &amp; serve right away.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salt Baked Trout Ingredients 2 whole fish (abt 350 g each) or one whole fish (abt 700 g) 10 sprigs of fresh herb of choice (thyme, rosemary, fennel fronds, dill, tarragon, or chervil) 1 lemon (sliced) 1 tbsp olive oil (divided) 3 cups sea salt or kosher salt 1 egg white 1\/3 cup water (or<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":5686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,147],"tags":[],"class_list":["post-5685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-fish"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5685"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5685\/revisions"}],"predecessor-version":[{"id":5707,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5685\/revisions\/5707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5686"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}