Salt Crusted Fish


1 fish (two small trout in this case) — skin on
lots of salt
1 egg white per cup of salt

Mix the egg white in the salt, put a half an inch layer on the baking sheet, put the fish down, bury in an even crust of salt. Bake for 15 minutes at 450F.

The skin protects the fish from being oversalted. I seasoned the fish with all the normal seasonings, but skipped the salt. The resulting fish was well salted.