Method

• 1.
  Remove trout from the fridge 30 minutes before cooking. Using a pair of kitchen scissors, cut off the fins. Thoroughly wipe the belly cavity, removing any blood and the black lining in the belly. Pat dry inside and out. Cover and set aside in a cool place to come to room temperature.

• 2.
  Preheat the oven to 180°C and grease a large baking tray.
• 3.
  Whisk eggwhites in a large bowl until frothy but not stiff, then toss through rock salt. Place fish on prepared tray. Cover the top and the sides of the fish with salt mixture, packing it firmly around to form a layer about 1cm thick. Bake for 45-50 minutes or until salt becomes golden and firm.
• 4.
  Meanwhile, combine all salsa verde ingredients in a bowl with 1/2 tsp salt flakes and set aside at room temperature for flavour to develop.
• 5.
  Remove fish from oven and set aside to rest for 5 minutes. Crack the salt crust at the table with a small kitchen mallet or back of a large knife and lift the pieces of crust away. Scatter with extra parsley.
• 6.
  Stir salsa verde again and serve alongside with extra lemon wedges.