I have already tried this recipe with the sea bass and it worked well. The salt crust works as a blanket which keeps the fish moist inside, as the steam gets caught under the salt crust.
For the trout baked in the salt crust, you will need
1 medium trout (for 2 people)
To keep the cost down you might go for the table salt.
Preheat the oven to 180C.
Gut and thoroughly clean the trout, and wipe it with the paper towel until dry. Stuff some herbs inside (dill works well, but I had only fresh sage yesterday, so I added a few sage leaves instead).
Take a ceramic dish or a foil tray long enough for the fish to fit, but not too wide. Pour half of the salt on the tray in a layer about 1cm thick. Place the trout on the salt layer. Pour the remaining salt over the fish. Drizzle a bit of water on the salt layer to do a better crust.
Pop in the oven for 15-20 minutes at 180C. Take the dish out, carefully tap the crust and using a knife lift the top crust.
Using a spatula, carefully lift one fillet and place on a plate, then remove the bones and lift the second fillet. Discard the salt. Serve the trout with the potatoes or celeriac and potato dauphinoise.