You are here:

Baked sea trout in herb salt crust with summer ratatouille and orange

Richard Phillips from Food Uncut
Tasty sea trout is stuffed with summer vegetables and baked in a salt crust to seal in all the flavours in this fabulous recipe

Baked sea trout in herb salt crust with summer ratatouille and orange

Method

1. To make the salt crust; place all the ingredients in a bowl and work together to create a dough; be careful not to over work.

2. Place into the fridge for about 2 hours

3. Remove the head from the fish. Make an incision from the back bone on ether side of the bone and remove the whole bone leaving the belly intact.

4. Heat a little olive oil in a pan and gently cook all the vegetables for the ratatouille separately in batches and place in a colander.

5. In another pan heat a little olive oil and cook the garlic until soft, then add the tomato concasse and the ratatouille vegetables.

6. Add the tomato purée and cook for a few minutes until softened. Remove and allow to cool.

7. Stuff the pocket of the fish with the ratatouille, season the inside of the fish with salt and close up the pocket.

8. Make a few slashes in the skin of the fish; place a piece of orange rind in each one. Drizzle with olive oil and the vermouth.

9. Wrap the fish in the crepes.

10. Preheat the oven to 200C/gas 6.

11. Roll out the salt crust 1/2cm thick, brush with the beaten egg then wrap up the parceled fish in the crust.

12. Place the fish on a greased baking tray and cook in the oven for 15 minutes.

13. Allow to rest for 5 minutes then serve with buttered new potatoes.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 30 min, plus 2 hrs chilling
Cook: 45 min

Ingredients

For the salt crust

250g fine salt
400g coarse Salt
1kg plain flour
2 Eggs
400ml lukewarm water
200g Dill, parsley, tarragon and chervil, coarsely chopped
1 x 2-3kg Sea trout, scales removed

For the ratatouille

Olive oil
2 garlic cloves, finely chopped
350g vegetables, made up of equal quantities of tomato concasse, yellow and green courgettes, aubergines, finely diced red onion, and green pepper
1 tbsp tomato purée
1 orange, rind only, peeled with a potato peeler
drizzle of Olive oil
dash of vermouth
6 thin herb crèpes
1 egg, beaten for brushing