What is juicy and sweet and delicious?

Salt encrusted trout, for sure.  This was done up very simply since the flavors of the fish and herbs really shine. So, without much commentary:

Partially encrusted trout lying on a bed of salt with bay leaves and thyme. Stuffed with more bay leaves and thyme and apples.

Post cooking. 500 F oven for 10 minutes.

With some care, the filet can be take right off the skeleton. The fish was tender, juicy, and sweet

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