Salt-baked rainbow trout with chicken-stock potatoes

Name: Salt-baked rainbow trout with chicken-stock potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2kg rock salt; 4 eggwhites, lightly beaten; 4 x 300-400g whole rainbow trout, scaled, cleaned; 4 large dill sprigs; 1 lemon, sliced into rounds, plus extra lemon wedges to serve; Creme fraiche, to serve; 1 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 long red chilli, finely chopped; 700g chat potatoes, cut into 1cm-thick slices; 700ml chicken stock; Finely grated zest and juice of 1 lemon; 1 bunch dill, fronds picked, chopped; 1 bunch spring onions (white and light-green parts only), thinly sliced

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Salt-baked rainbow trout with chicken-stock potatoes

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Sep 01, 2017

These salt-baked rainbow trouts are sure to bring the wow-factor to your next dinner party. This is an edited extract from The Blue Ducks in the Country by Darren Robertson and Mark Labrooy (Pan Macmillan, RRP $39.99). Available in stores nationally.

2kg rock salt
4 eggwhites, lightly beaten
4 x 300-400g whole rainbow trout, scaled, cleaned
4 large dill sprigs
1 lemon, sliced into rounds, plus extra lemon wedges to serve
Creme fraiche, to serve

Chicken-stock potatoes

1 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chilli, finely chopped
700g chat potatoes, cut into 1cm-thick slices
700ml chicken stock
Finely grated zest and juice of 1 lemon
1 bunch dill, fronds picked, chopped
1 bunch spring onions (white and light-green parts only), thinly sliced

Method

1.

Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.
2.

For the potatoes, heat oil in a deep frypan over a high heat. Add onion, garlic and chilli, and cook until softened. Add potato and stock, and bring to the boil.
3.

Reduce to a simmer and cook for 20-25 minutes or until the potato is tender and liquid has reduced. Stir through lemon zest and juice, dill and spring onion.
4.

Meanwhile, combine rock salt and eggwhite in a bowl to form a thick paste. Season fish with 1/2 tsp freshly ground black pepper and place a sprig of dill and 2 slices of lemon in the belly cavity of each fish. Divide fish between prepared trays and cover the bodies of the fish completely with the salt mixture.
5.

Bake for 20 minutes (300g trout takes 20 minutes; add extra 5 minutes per 100g) or until the tip of a sharp knife feels hot after being inserted in thickest part of the fish. Stand fish for 5 minutes.
6.

To serve, crack the salt crust and pull it away from the top of the fish. Remove skin. Serve with potato, lemon wedges and creme fraiche on the side.