This Salt-crusted Fish makes a great weekend barbecue alternative, and don't skip the delicious basil mayo!
- 1 hr
- 2 lemons, sliced
- handful dill or thyme sprigs
- 1.3kg Cerebos Iodated Table Salt
- 3 egg whites
- 60ml water
- 1kg whole fish (like trout, red roman or sea bass), cleaned and scaled
FOR THE BASIL MAYO
- 1 egg yolk
- 1 garlic clove, crushed
- 5ml Dijon mustard
- 500ml sunflower oil
- lemon juice, to taste
- handful basil
- chips, to serve
- Preheat oven to 180°C. Tuck half the lemon slices and dill or thyme into the cavity of the fish. Keep the rest of the lemon slices for serving. Mix the salt, egg whites and water until it has the consistency of damp sand. If the mixture feels too wet, add more salt. If too dry, add more water.
- Line a baking tray with baking paper and sprinkle half of the damp salt in the centre to form a bed for the fish. Place the fish on top and pack the remaining salt over it to cover completely. Bake for about 30 minutes until cooked (a thermometer inserted into the fish should read 70°C). Remove from the oven and allow to stand for 10 minutes.
- For the basil mayo, combine the egg yolk, garlic and mustard, then gradually add the oil while whisking (electric beaters work best) until smooth. Add the lemon juice and season. Blitz the mayo and basil until smooth.
- Using the back of a wooden spoon, crack and remove the crust of salt from the fish. Remove the skin and fillet the fish. Serve with lemon slices, the basil mayo and chips.
Magazine issue date: May, 2015