SALT BAK ED SALMON

The Courier-Mail - QWeekend - - THE CHEF - PHILIP JOHN­SON

I NGREDIENTS

½ head of cel­ery, cut into large pieces 1 large brown onion, peeled & diced 2 car­rots, peeled & diced 3 bay leaves 1 tsp whole black pep­per­corns 1 head of gar­lic, bro­ken into cloves 1 small bunch thyme 275g plain flour 330g rock salt 5 egg whites 1.2kg side of At­lantic salmon, skinned & scaled

METHOD

1. Pre­heat oven to 180°C. Line a bak­ing tray with sil­i­cone pa­per. Mix all diced veg­eta­bles, pep­per­corns and herbs, spread onto lined tray. Lay salmon skin side down on veg­eta­bles. 2. Com­bine flour, salt, egg whites and 170ml wa­ter in large bowl to form firm dough. Pack salt mix­ture over en­tire salmon un­til evenly cov­ered with 2cm layer. 3. Place tray in hot oven and al­low fish to bake. Af­ter ap­prox­i­mately 30 min­utes, pierce skewer through salt dough into thick­est part of salmon, leave for 5 sec­onds. If it comes out warm, salmon is cooked. 4. Cut through salt crust with a sharp knife, sep­a­rate and dis­card; di­vide salmon onto serv­ing plates and serve with a mixed salad.

SERVES 6-8

CHEF ’S TIP

To en­joy any leftover salmon, toss through some orec­chi­ette, baby spinach, pre­served lemon and a dol­lop of sour cream.

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