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Enjoy this quick-and-easy trout dish by Tim Keenan from series 3 of Mercurio's Menu.
Toss the salt, wild fennel seeds and white wine together until it resembles wet sand.
Season the trout cavity with salt and pepper. Fill with fennel fronds.
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.
Bake in a 200 oven for 15 minutes
Rest the fish for a couple of minutes then crack the salt open and serve with lemon.
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