SALT BAK ED SALMON
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
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.
CHEF ’S TIP
To enjoy any leftover salmon, toss through some orecchiette, baby spinach, preserved lemon and a dollop of sour cream.