HOW TO… SALT-BAKE A FISH

Salt-baked fish is a must-try. The salt forms a crust around the fish, lock­ing in flavour and mois­ture. Fol­low this sim­ple step-by-step guide and you’ll be hooked...

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER LUISA BRIMBLE STYLIST SOPHIA YOUNG PHOTOCHEF CHAR­LOTTE BINNS-McDON­ALD

SALT-BAKED TROUT WITH ROASTED BRUS­SELS SPROUTS & BROC­COLI

PREP + COOK TIME 1 HOUR 15 MIN­UTES SERVES 4 750g brus­sels sprouts, halved 1 small broc­coli (230g),

cut into flo­rets

1 ta­ble­spoon ex­tra vir­gin olive oil 1/3 cup (55g) nat­u­ral al­monds,

chopped coarsely

2kg rock salt

3 egg whites

2 x 420g rain­bow trout, cleaned 8 sprigs fresh thyme

4 sprigs fresh flat-leaf pars­ley PARS­LEY DRESS­ING

¼ cup finely chopped fresh

flat-leaf pars­ley

1 small clove gar­lic, crushed 2 tea­spoons finely grated lemon zest ¼ cup (60ml) lemon juice 2 ta­ble­spoons ex­tra vir­gin olive oil

1 Pre­heat oven to 200°C/

180°C fan.

2 Place brus­sels sprouts and broc­coli on a large oven tray lined with bak­ing pa­per. Driz­zle with oil; sea­son. Bake for 30 min­utes. Add al­monds to tray; bake for a fur­ther 2 min­utes or un­til the veg­eta­bles are ten­der and al­monds are golden. Re­move from oven; cover to keep warm.

3 In­crease oven to 250°C/

230°C fan. 4 Com­bine salt and egg whites in a large bowl. Spread 500g of the salt mix­ture on an oven tray lined with bak­ing pa­per. Place fish on the salt bed, about 5cm apart. Fill each fish cav­ity with thyme and pars­ley.

5 Cover fish with re­main­ing salt mix­ture and press to com­pletely cover each fish. Bake in oven for 25 min­utes or un­til the salt crust hard­ens.

6 Mean­while, make pars­ley dress­ing.

7 Re­move fish from the oven. Care­fully break the salt crust to re­veal the fish. Peel away the skin. Serve fish with roasted veg­eta­bles and pars­ley dress­ing.

PARS­LEY DRESS­ING

Com­bine in­gre­di­ents in a small bowl, then sea­son.

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