Olive and rosemary salt-crusted ocean trout

Olive and rosemary salt-crusted ocean trout

By
From
At Home with Ben
Serves
10
Photographer
Mark Roper

The trick to this recipe is the temperature of the fish when you take it out of the oven. It’s an impressive dish to cook. The lemon, rosemary, parsley and fennel add flavour to the trout, while also preventing the salt from getting inside the fish and making it overly salty. If your oven is a standard domestic one, try cooking this dish on your barbecue using the indirect cooking method.

You could serve the trout with a simple green salad, steamed cold potatoes and mayonnaise flavoured with finely chopped basil.

Ingredients

Quantity Ingredient
2 cups black olives
5kg rock salt
2 egg whites, lightly whisked
1 cup chopped rosemary leaves
1 x 2.5kg ocean trout, freshly gutted, gills removed
2 lemons, sliced
bunch flat-leaf parsley
1 small bulb fennel, sliced

Method

  1. Preheat the oven to 180°C.
  2. To prepare the salt crust, place the olives in a food processor, stones and all, and pulse to chop them. Transfer to a large bowl, then add the salt, egg whites and half the rosemary. Combine well.
  3. On a baking tray large enough to hold the trout, use half the salt crust mixture to make a bed 2–3 cm thick in the shape of the fish. Place the trout on top. Stuff the remaining rosemary, the lemon slices, parsley and fennel into the cavity of the fish.
  4. Cover the fish with a 2–3 cm layer of the remaining salt mixture. If need be, use scrunched-up foil to hold the salt in place. Place in the oven and bake for 30 minutes.
  5. To check that the trout is cooked, place a small knife or roasting fork into the thickest part of the fish. Touch it to your lips and if it’s very warm (45°C), the fish is done. Before removing the salt crust, allow the fish to rest until it is cool enough to handle.
  6. Carefully remove the salt crust by sawing around the base of the fish with a serrated knife, being careful not to cut into the flesh. Lift off the top layer of salt crust; it may come away in one section or break into several pieces. Brush any excess salt off the fish with a wet pastry brush, and remove any excess from the cavity.
  7. To serve, gently peel back the skin to reveal the flesh. Cut down the centre of the fish and remove the flesh in portions. It should be wonderfully moist and pink.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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