SALT- BAKED FRESH TROUT STUFF WITH HERBS ENJOY DAN:

        SALT BAKED FRESH TROUT STUFFED WITH HERBS AND LEMON

                                                                                              By CHEF DAN:

Serves 2

INGREDIENTS:

2 whole trout (3/4-pounds) each or I whole fish, about 1-1/2-pounds

1 tablespoon olive oil

2 lemons, thinly sliced

3 cups sea salt mixed with 2 cups coarse salt and I cup fine salt

1/2-teaspoon dried dill, 3 spring fresh dill

1/2-teaspoon dried tarragon, or 3 spring fresh tarragon

1/4-teaspoon smoky paprika

1 egg white

Water

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)

1.   Stuff each fish cavity with lemons, herbs, and paprika.

2.   Very lightly cover the whole outside for fish with oil.

3.   In a bowl, mix together the salts and the egg white.

4.   Add water a bit at a time until the mixture reaches a consistency of wet sand.

5.   On a rimmed baking sheet, create a layer of the salt mixture about the size of the 2 fish, 1/4-inch thick.

6.   Place the fish on the bed, and mound the salt around each fish, about 1/4-inch thick, creating a tight seal.

7.   Leave head and tail peeping out.

8.   Bake for 30-40 minutes.

9.   Remove fish oven and using a spatula, crack salt crust ad remove (it should come off in one large piece.

10.                Let fish sit for 5 minutes before serving.

ENJOY DAN:                                   BON-APPETITE!!