TROUT IN BLANKETS WITH CHOPPED SALAD AND RELISH

Preparation time 20 mins Cooking time 30 mins Serves 4

6 cups plain flour

2 cups fine sea-salt flakes

1 bunch rosemary, very finely

chopped

6 free-range egg whites, whisked 4 whole trout (400g each), cleaned 12 small fresh bay leaves

2 small lemons, sliced

2 Lebanese cucumbers, seeded

and diced

4 sticks celery, diced

1 punnet cherry tomatoes 8 radishes, halved and sliced

1’/” cups corn kernels

1 bunch dill, chopped

1 Tbsp aioli

1 Tbsp yoghurt

Relish and lemon wedges, to serve

STEP 1 Preheat oven to 210°C fan-forced (230°C conventional). Line an oven tray with baking paper. Combine flour, salt and rosemary in a bowl, then add egg whites and 1€/ƒ cups water, mixing to form a dough. Add a li†le water if needed for a smooth consistency. Divide dough into 4 pieces.

STEP 2 Roll each piece of dough out to a 25 x 35cm rectangle, then put a whole trout on the near side of each. Put bay leaves and lemon slices in fish cavities, fold dough over and pinch edges to seal. Trim excess and press edges with a fork. Place on prepared tray and bake for 30 minutes.

STEP 3 Meanwhile, put cucumber, celery, tomatoes, radish, corn and dill in a serving bowl, then dress with aioli and yoghurt. Serve trout blankets with salad, relish and lemon wedges.