Salt-baked trout with lime & watercress

Salt-baked trout with lime & watercress

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

If you’ve never salt-baked a fish, I strongly encourage you to do so now. The salt intensifies the sweetness of the fish and acts as a casing in which the fish steams.

Ingredients

Quantity Ingredient
2 trout, gutted and cleaned
4 sprigs thyme
2 sprigs rosemary
4 garlic cloves, peeled
2 limes, finely sliced

For the salt crust

Quantity Ingredient
3kg fine sea salt
100ml water
4 egg whites

To serve

Quantity Ingredient
8 tostadas
100g watercress
chilli flakes
12 cherry tomatoes, halved
100ml greek yoghurt
1 lime, quartered

Method

  1. Stuff the cavity of each trout with the thyme, rosemary and garlic and a lime each.
  2. Preheat your oven to 200°C. You need two baking trays, big enough to hold a trout each. Line each baking tray with baking (parchment) paper. Place the salt in a bowl, add the water to dampen, then mix in the egg whites. You’re looking for a clay-like texture. Divide the mixture in half. Place half of each mixture onto each baking tray and then place the trouts on top of the salt. Cover the trouts with the remaining salt, ensuring that they are completely covered. Sprinkle more water over the salt to dampen.
  3. Bake the fish in the preheated oven for 40 minutes. To make sure they’re cooked, prod a skewer through the crust and into the fish. It should come out hot to the touch. When the fish are cooked, take them out of the oven and crack open the crust. Carefully remove the fish whole and set aside, or remove the fish flesh to serve.
  4. To assemble the dish, place a forkful of trout on each tostada, followed by some watercress, chilli flakes, tomatoes, yoghurt and lime wedges.
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