STEP BY STEP
A ROASTING VEGETABLES & ALMONDS
It’s important to cut the broccoli the same size as the brussels sprouts to ensure equal cooking time.
B PREPARING FISH
Place fish on the salt bed, then fill with herbs. Once used for fish, the rock salt cannot be reused.
C ROCK SALT CRUST
Cover fish with the remaining salt mixture. Press to completely cover each fish, creating a seal around the flesh.
This helps ensure that the fish remain moist while baking, with the skin of the trout stopping it from becoming too salty.
D PARSLEY DRESSING
Wash and dry parsley well before using. Herbs can contain grit and dirt. It’s easier to zest the lemons before juicing them.
E BAKING FISH
Bake trout for 25 minutes or until the salt crust hardens. Remove from oven.
F SERVING THE SALT-CRUSTED FISH
Carefully break the salt crust to reveal fish. Peel away the skin. Serve fish with roasted vegetables and almonds, and drizzled with parsley dressing.