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,
RosaOliva oil,
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.

Olio EVO RosaOliva Anfora 250ml

For this dish: