- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 30 minutes plus 2 hrs chilling
- Effort: medium
For the salt crust
- 250 g fine salt
- 400 g coarse salt
- 1 kg plain flour
- 2 eggs
- 400 ml lukewarm water
- 200 g dill, parsley, tarragon and chervil, coarsely chopped
- 1 x 2-3 kg sea trout, scales removed
For the ratatouille
- olive oil
- 2 cloves garlic, finely chopped
- 350 g 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 crêpes
- 1 egg, beaten for brushing
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.
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