Your choice of grilled or salt-baked trout and we went with the latter. The benefits of salt baking are twofold – it simultaneously seasons the meat as well as seals in the juices whilst the fish cooks, ensuring moist, flaky flesh that’s brimming with flavour. Sometimes simple is best.
Taste: 4/5
Salt-baked trout deboned table side. I love this cooking process as it retains moisture and delicate flavours excellently, and this was no exception. The slight acidity from the tomatillo verde complemented the sweetness of the fresh fish well.
