SALT-CRUSTED OCEAN TROUT WITH FEN­NEL AP­PLE SALAD

Super Food Ideas - - FRIENDS OVER MAINS -

SERVES 8 PREP 15 MIN­UTES COOK 50 MIN­UTES

3 egg whites 2kg cook­ing salt 2kg whole ocean trout, cleaned, scaled 1 lemon, thinly sliced 3 baby fen­nel, shaved (fronds re­served) 2 large Granny Smith ap­ples, cored, quar­tered, thinly sliced ½ red onion, thinly sliced 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons lemon juice 3 tea­spoons whole­grain mus­tard Lemon slices, fresh dill sprigs and small flat-leaf pars­ley leaves, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. 2 Whisk egg whites in a medium bowl un­til foamy. Add salt. Stir un­til mix­ture re­sem­bles wet sand. Spread about ½ of the salt mix­ture over the base of a shal­low 30cm x 40cm bak­ing dish. Place fish on salt mix­ture. Place lemon slices in fish cav­ity. Leav­ing the head and tail ex­posed, cover the fish with re­main­ing salt mix­ture, press­ing down firmly to en­close the fish. Bake for 50 min­utes. 3 Com­bine fen­nel, ap­ple and onion in a bowl. Whisk oil, lemon juice and mus­tard in a small bowl. Sea­son with salt and pep­per. Add dress­ing to fen­nel mix­ture. Toss to com­bine. Sprin­kle with re­served fen­nel fronds. 4 Re­move fish from oven. Us­ing a meat mal­let or heavy knife, care­fully crack open salt crust. Pull away salt in clumps and dis­card. Flake flesh off the bones into large pieces, dis­card­ing the skin. Top with lemon slices, dill and pars­ley. Serve with salad. NUTRI­TION: (per serve) 1400kj; 18.4g fat; 4.8g sat fat; 33g pro­tein; 7.3g carbs; 2.8g fi­bre; 120mg chol; 495mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.