Name: Whole fish in a salt crust with gremolata
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 6
Ingredients: Whole baked fish in a salt crust; 2.4 kilogram cleaned whole ocean trout; 3 kilogram coarse cooking salt; 4 egg whites; 1.5 kilogram baby new potatoes; 4 clove garlic, unpeeled; 1 tablespoon olive oil; 10 sprigs fresh lemon thyme; 350 gram watercress, trimmed; Gremolata; 1/2 cup finely chopped fresh flat-leaf parsley; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice; 1 clove garlic, chopped finely

Whole fish in a salt crust with gremolata

This dish is a stand-out recipe, not just because it's quite spectacular, but because the taste of fish baked in a salt crust is incomparable. The perfect centrepiece for a celebratory meal.

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Serves 6

Prep

10M

Cook

1H 20M

Total

1H 30M

Ingredients

Whole baked fish in a salt crust

2.4 kilogram cleaned whole ocean trout

3 kilogram coarse cooking salt

4 egg whites

1.5 kilogram baby new potatoes

4 clove garlic, unpeeled

1 tablespoon olive oil

10 sprigs fresh lemon thyme

350 gram watercress, trimmed

Gremolata

1/2 cup finely chopped fresh flat-leaf parsley

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

1 clove garlic, chopped finely

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Pat fish dry, inside and out, with absorbent paper.

3.Combine salt and egg whites in medium bowl. Spread half the salt mixture evenly over base of large baking dish; place fish on salt mixture, cover fish completely (except for tail) with remaining salt mixture. Bake 1 hour.

4.Meanwhile, combine potatoes, garlic, oil and thyme in large shallow baking dish; place in oven on shelf below fish. Bake about 50 minutes or until potatoes are tender.

5.To make gremolata, combine parsley, lemon rind, lemon juice and garlic in a small bowl.

6.Remove fish from oven; break salt crust with heavy knife, taking care not to cut into fish. Discard salt crust; transfer fish to large serving plate. Carefully remove skin from fish; flake flesh into large pieces.

7.Divide watercress and potatoes among serving plates; top with fish, sprinkle with gremolata. Serve with lemon wedges, if you like.

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