Rainbow Trout baked in salt dressing (flambe) with tartar made of porcini and pine buds

Rainbow Trout baked in a salt dressing and flambéed right before serving is a stunning and dramatic dish that impresses both in flavor and presentation. The salt crust seals in moisture, resulting in perfectly tender and flavorful fish. The flambéing process adds an element of showmanship to the meal, elevating the dining experience. The tartar made from porcini mushrooms and pine buds brings a fresh, earthy contrast to the richness of the trout. The combination of delicate fish and aromatic tartar creates a perfect balance of flavors, making this dish a standout choice for special occasions or fine dining experiences.

Rainbow Trout baked in salt dressing (flambe) with tartar made of porcini and pine buds

Difficulty Level: Medium

Calories: 400

Cooking Time: 60 min

Ingredients:

Trout – 1100 g
Rock-salt – 500 g
Sea salt – 500 g
Chicken egg (white) – 150 g
Olive oil – 20 g
Spices – 10 g

For Tartar

Porcini fresh-frozen – 40 g
Onion – 25 g
Microgreen – 3 g
Pine buds – 5 g
Oil – 5 g
Butter – 5 g
Hollandaise sauce u/f – 20 g
Balsamic reduction – 3 g
Beet – 30 g
Dill – 2 g
Lemon – 15 g
Soy-bean sauce – 5 g
Spirit – 50 g

Instructions:

Clean the trout, remove the lungs and insides.
Stuff the belly with thyme branches.
Whip yolks, add salt, spices, mix salt mixture.
Put half of the salt dressing on a pan fitting the size of the fish.
Put the fish with peel on salt and cover with remaining salt, close tight.
Bake in oven for 40 minutes and temperature of 347°F.
Flambé the fish with spirit or cognac.
Remove salt cover and put the filet on the plate with tartar.

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Rainbow Trout baked in salt dressing (flambe) with tartar made of porcini and pine buds