Salt crusted Ocean Trout
Recipe by Will Studd from Chefs Christmas
Ingredients
- 3 kg cooking Salt
- 6 egg whites
- 2½ kg Ocean Trout cleaned
- 50 g Butter
- roughly chopped tarragon, thyme and Parsley
- freshly ground black pepper
Method
- Place salt in a bowl and add ½ herbs and egg whites – mix until damp and sticky (add a little water or another egg white if necessary)
- Cover base of baking tray with a thin layer of mixture.
- Pack cavity of fish with remaining herbs and butter and place on tray – smother fish with remaining salt mix so fish looks mummified
- Bake in oven at 220 degrees Celsius for 25 mins per kilo of fish
- When cooked remove from oven and leave to cool for 5 minutes
- Crack open hard salt crust with a hammer and remove chunks before serving
