Salt-Crusted Rainbow Trout with Lemon-Dill Beurre Blanc

[Vindii]

Here's an entry I did for a throwdown contest on a grilling forum I visit. Came out good. I didn't win but I did get to eat this so that's kind of a win.

Here the rest of the entries if you want to view them.

http://forum.bigsteelkeg.com/index.php?topic=5656.0

Started the sauce on the keg. Removed from the heat and added butter.



Rainbow trout stuffed with some treats



Headshot



Packed with a box of salt mixed with egg whites. Gets hard and makes a little oven to cook the fish in.



Not that great of a keg shot but its all I had



After breaking salt open. Perfectly cooked and very moist. Skins keeps it from getting salty.



Skin removed



Plated



I almost used this pic



Throwdown pic



Other half



Other half plated



I was pretty happy with the way it came out.

[saucisson]

Looks lovely !! Is Rainbow trout always that colour?, I ask because the farmed trout we get here is distinctly pink.

[grisell]

Looks delicious! I wish I was there.

[Vindii]

Looks lovely !! Is Rainbow trout always that colour?, I ask because the farmed trout we get here is distinctly pink.

If you mean the flesh color yes. If you mean the skin Im not sure. Not a big fisherman.

You mean pink like salmon?

These are farm raised.

Thanks for the comments guys.

[saucisson]

Yes, I meant the flesh. I guess they must put carotene in the fish food here.

see here for example: http://www.freshfishdaily.co.uk/Fish/Trout-Fillets/

[Massimo Maddaloni]

I, too, think that this is the best way to cook salmonids. Covering the fish in a thin layer of salt and wrap it in alu foil saves me a lot of salt. Caddis flies are about to hatch on the Yellowstone ... yum!
Regards
Massimo