Our Recipes

Salt-baked rainbow trout with chicken-stock potatoes & crème fraîche

30 minutes prep.

30 minutes cooking

Serves 4

Ingredients

  • 2 kg rock salt
  • 4 egg whites, lightly whisked
  • 4 x 300–400 g whole rainbow trout
  • Freshly ground black pepper
  • 4 large dill sprigs
  • 1 lemon, sliced into rounds, plus
  • lemon wedges, to serve
  • 250 g crème fraîche

CHICKEN-STOCK POTATOES

  • Extra-virgin olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 700 g chat potatoes, cut into 1 cm thick rounds
  • 700 ml chicken stock (use homemade stock or buy a decent one – stock cubes won’t do here)
  • Salt flakes and freshly ground black pepper
  • Finely grated zest and juice of 1 lemon
  • 1/2 bunch of dill, leaves picked and chopped
  • 1/2 bunch of spring onions, white and green parts, finely sliced

30 minutes prep.

30 minutes cooking

Serves 4

Method

Preheat the oven to 190 C fan-forced. Step 1

For the potatoes, heat a splash of oil in a large, deep frying pan over high heat. Add the onion, garlic and chilli and cook until softened.

Step 2

Add the potato and chicken stock and bring to the boil. Reduce to a rolling simmer and cook for about 20 minutes or so. What we’re looking for is for the stock to reduce as the potato cooks, resulting in a thick sauce when they’re done.

Step 3

Once the potato is tender, season with salt and pepper and stir through the lemon zest and juice, dill and spring onion. Meanwhile, mix the rock salt through the egg whites in a large bowl to form a thick paste.

Step 4

Give the trout a good hit of pepper and place a sprig of dill and two slices of lemon in the belly cavity of each fish. Transfer the fish to a large roasting tin and cover the body of the trout completely in the salt mix.

Step 5

Bake for 20–30 minutes – a 300 g trout will take about 20 minutes – just add an extra 5 minutes per 100 g.

Step 6

To serve, crack the salt crust and pull it away from the top of the fish. Peel back the skin (this will be pretty salty) and spoon some crème fraîche over the flesh or serve it alongside the trout. Serve up with the chicken-stock potatoes and you have yourself a meal.

Ingredients
Method

Ingredients

  • 2 kg rock salt
  • 4 egg whites, lightly whisked
  • 4 x 300–400 g whole rainbow trout
  • Freshly ground black pepper
  • 4 large dill sprigs
  • 1 lemon, sliced into rounds, plus
  • lemon wedges, to serve
  • 250 g crème fraîche

CHICKEN-STOCK POTATOES

  • Extra-virgin olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 700 g chat potatoes, cut into 1 cm thick rounds
  • 700 ml chicken stock (use homemade stock or buy a decent one – stock cubes won’t do here)
  • Salt flakes and freshly ground black pepper
  • Finely grated zest and juice of 1 lemon
  • 1/2 bunch of dill, leaves picked and chopped
  • 1/2 bunch of spring onions, white and green parts, finely sliced

Method

Preheat the oven to 190 C fan-forced. Step 1

For the potatoes, heat a splash of oil in a large, deep frying pan over high heat. Add the onion, garlic and chilli and cook until softened.

Step 2

Add the potato and chicken stock and bring to the boil. Reduce to a rolling simmer and cook for about 20 minutes or so. What we’re looking for is for the stock to reduce as the potato cooks, resulting in a thick sauce when they’re done.

Step 3

Once the potato is tender, season with salt and pepper and stir through the lemon zest and juice, dill and spring onion. Meanwhile, mix the rock salt through the egg whites in a large bowl to form a thick paste.

Step 4

Give the trout a good hit of pepper and place a sprig of dill and two slices of lemon in the belly cavity of each fish. Transfer the fish to a large roasting tin and cover the body of the trout completely in the salt mix.

Step 5

Bake for 20–30 minutes – a 300 g trout will take about 20 minutes – just add an extra 5 minutes per 100 g.

Step 6

To serve, crack the salt crust and pull it away from the top of the fish. Peel back the skin (this will be pretty salty) and spoon some crème fraîche over the flesh or serve it alongside the trout. Serve up with the chicken-stock potatoes and you have yourself a meal.

In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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