Salt-baked rainbow trout with sage butter sauce and dill potatoes recipe

Salt-baked trout

Preheat a fan-forced oven to 190°C. Mix the rock salts in a large bowl. Add egg whites and water and mix until well combined. Cover the bottom of a tray with a layer of salt, then place each trout on the tray and pack salt around its body, making sure to cover the mid-section of each fish. Wedge a slice of lemon behind the gill plates. Bake for 15-20 minutes.

Sage butter

Place a small frying pan on high heat and add the butter and sage. Cook until the butter turns a nutty brown colour. Add the lemon juice, salt and pepper. Wait until the ingredients settle. To serve, spoon generously over the trout after peeling away the salt.

Dill potatoes

Place a large saucepan on high heat and sweat the olive oil and garlic before adding the chicken stock. Bring to boil then add the potatoes. Reduce to a simmer and cook until potatoes are soft (approximately 20 minutes). Wait for the stock to reduce to a sauce, then add the lemon juice, zest, dill and shallots. Season with salt and pepper.

TIP

Be careful not to burn the butter sauce. You want a nutty flavour to develop; a burnt flavour will overpower the trout.