Salt Baked Trout with Fennel and Orange Salad
This Salt Baked Trout with Fennel and Orange Salad is a perfect culinary partnership. The salad has a lovely acidic dressing that combines amazingly with the fennel in the salad!
Ingredients
- 4 large egg whites
- 500g sea salt
- 2 x small trout gutted, scaled
- Few sprigs thyme
- 4 slices lemon
- Few fennel fonds and flowers
Salad:
- 1 orange segmented
- 1 fennel bulb thinly sliced
- small bunch watercress
Dressing:
- 1 orange juiced
- 50ml olive oil
- ½ lemon juiced
Method
Pre-heat the oven to 200c.
Fill the pocket of the fish with the lemon slices and herbs, season with pepper.
Whisk the egg whites to a soft peak fold in the salt, lay ¼ of it in the base of a tin, and spread evenly. Pop the fish on top, then cover in the rest of the salt mix, sprinkle over fennel fonds, bake for 15 minutes. Remove all the salt carefully and then remove the skin.
Meanwhile, make the dressing. Heat the orange juice in a pan and reduce by ½, whisk in the lemon juice and olive oil.
Plunge the watercress and fennel slices into iced water, then drain and mix in the orange slices, fennel fonds. Season the edge of the bowl pour the dressing into the middle and mix serve with the fish.
Ingredients
- 4 large egg whites
- 500g sea salt
- 2 x small trout gutted, scaled
- Few sprigs thyme
- 4 slices lemon
- Few fennel fonds and flowers
Salad:
- 1 orange segmented
- 1 fennel bulb thinly sliced
- small bunch watercress
Dressing:
- 1 orange juiced
- 50ml olive oil
- ½ lemon juiced
Method
Pre-heat the oven to 200c.
Fill the pocket of the fish with the lemon slices and herbs, season with pepper.
Whisk the egg whites to a soft peak fold in the salt, lay ¼ of it in the base of a tin, and spread evenly. Pop the fish on top, then cover in the rest of the salt mix, sprinkle over fennel fonds, bake for 15 minutes. Remove all the salt carefully and then remove the skin.
Meanwhile, make the dressing. Heat the orange juice in a pan and reduce by ½, whisk in the lemon juice and olive oil.
Plunge the watercress and fennel slices into iced water, then drain and mix in the orange slices, fennel fonds. Season the edge of the bowl pour the dressing into the middle and mix serve with the fish.
