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Enjoy this quick-and-easy trout dish by Tim Keenan from series 3 of Mercurio's Menu.


  • Rock salt

  • Wild fennel seeds

  • Dry white wine

  • 300g whole trout

  • Wild fennel fronds


  • 1.

    Toss the salt, wild fennel seeds and white wine together until it resembles wet sand.

  • 2.

    Season the trout cavity with salt and pepper. Fill with fennel fronds.

  • 3.

    On a baking tray lay a bed of half the rock salt then the trout followed by the remainder of the salt to fully enclose the fish.

  • 4.

    Bake in a 200 oven for 15 minutes

  • 5.

    Rest the fish for a couple of minutes then crack the salt open and serve with lemon.

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