Salmon trout crosted fillet with RosaOliva oil
Ingredients for 4:
2 or 4 salmon trout fillets for a total of 1.2 kg/43.3 oz,
150 gr/5.3 oz organic rose petals,
2 kg/70.5 oz coarse salt,
fine pink Himalayan salt to taste.
Prepare crust, putting the coarse salt and the rose petals into the grinder. Chopping everything, you will obtain a homogeneous mixture of fairly salt that will be used for the crust of the fish. Prepare the trout fillets. Line a baking tray with parchment paper and pour the fish fillets on it. Cover them with rose-flavored salt, if necessary, lightly dampen with water; bake at 200 degrees for 10/12 minutes for 4 fillets; for 15 minutes for two fillets; 20 minutes for a single 1.2 kg fillet.
Take the fish from the oven, leave to rest for a moment, remove the crust and serve on hot dishes. Season with RosaOliva oil and if necessary, lightly sprinkle with freshly ground pink Himalayan salt.
For this dish: