SALT-CRUSTED OCEAN TROUT WITH FENNEL APPLE SALAD
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.