Ingredients (for 2 persons)

• 1 brown trout, char, trout (approx. 400 g)
• 1 organic lemon
• a few parsley stalks
• 6-8 daisies
• Salt, pepper
• approx. 1.5-2 kg coarse Alpine salt
• 30 g pine nuts
• 100 g butter

Heat the Merklinger to approx. 200-220°C.

Wash the fish inside and out with cold water and pat dry.

Wash the lemon in hot water and cut into thin slices. Wash the parsley stalks and shake dry.

Season the inside of the brown trout with salt and pepper. Stuff with lemon slices, parsley and daisies.

Line a large baking dish with baking paper and sprinkle half of the salt in the middle. Place the fish on the bed of salt and cover completely with the remaining salt. Press the salt down well. Cook in the hot Merklinger for approx. 20 minutes. (core temperature approx. 60°C)

During this time, toast the pine nuts in a pan until golden brown, without adding any fat. Remove the pine nuts and melt the butter in the hot pan until light brown. Add the pine nuts again.

Remove the dish from the Merklinger. Carefully lift the fish out of the salt coating, carve and serve with the hot pine nut butter.