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Salt Baked Ocean Trout Feast
Recipe by Sue Bazely
Try this Salt Baked Ocean Trout Feast
- Steps
- Ingredients
Ingredients
Trout
Roasted Potatoes
Tahini Yoghurt Sauce
Honey and Cumin Dutch Carrots with Marinated Feta
Garnishes
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Steps
- Preheat oven to 250°C.
- Place rock salt into blender and blitz with 150 mls water to achieve a wet sand consistency. Add a little more water if needed. There should be no water seeping out.
- Tuck the fennel ends, dill, parsley, and lemon slices inside fish cavity. Use a thermometer probe set to 48°C and place behind the head in the thickest part.
- Line a large oven tray with aluminium foil and a sheet of baking paper. Spread a little less than half of the wet salt on the bottom of the tray and place the fish on top. Cover 5-7mm above the fish with the remaining wet salt, fully enclosing the fish and ensuring an even thickness to fully insulate. The head and tail do not need to be covered.
- Place in oven and cook until the internal temperature reaches 48°C. Then remove the fish and rest, the temperature will rise to 61 – 65°C.
- To cook the Potatoes, reduce the oven to 200°C. Line a baking tray with aluminium foil and baking paper.
- Poke several holes in potatoes and microwave on high, directly on the turntable, for approximately 10-15 minutes or until soft. Place on lined baking tray and squash with the bottom of a cup or potato masher to split the open.
- Coat liberally with olive oil, salt, and pepper. Bake for 45 minutes, turning halfway, until golden and crunchy.
- Before serving add the zest of a whole lemon.
- For the Tahini Yoghurt Sauce, combine all ingredients together in a bowl and stir to combine. Thin out with extra water until desired consistency is achieved. Season to taste.
- Place in a serving bowl, drizzle olive oil, and add a sprinkle of ground coriander and cumin.
- To cook the Honey and Cumin Dutch Carrots with Marinated Feta, increase oven to 250°C. Line a baking tray with baking paper.
- Place carrots in a single layer on lined baking tray. Coat with olive oil, cumin seeds, salt, and pepper.
- Roast for 10-15 minutes, or until cooked through and slightly charred. Drizzle with honey and toss. Garnish with parsley and feta. Place in a serving bowl.
- To serve, transfer trout onto a separate large platter that allows space for the salt crust to fall away.
- Crack the salt crust of the fish with the back of a knife and remove the top portion of salt. Use a pastry brush to remove any excess from the top half of the fish skin. Make two incisions, just above the tail and below the gills. Slice the top of the fish, lengthwise, along the pink bloodline stripe and roll back the skin with the prongs of a fork to reveal the flesh.
- Place garnishes in individual serving bowls and arrange with roasted vegetables on a platter to serve with fish. When serving, spread the tahini yoghurt sauce over the top of the exposed fish. Scatter with herbs, then chilli and pomegranate. Finish with a squeeze of lemon and drizzle with olive oil.
