Ingredients
Rainbow Trout
- 2kg rock salt
- 4 eggwhites, lightly beaten
- 4 x 300g-400g whole rainbow trout
- 4 large dill sprigs
- 1 lemon, sliced into rounds
Chicken-Stock Potatoes
- 1 tbs extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 long red chili, finely chopped
- 700g chat potatoes, cut into 1cm thick slices
- 700ml chicken stock
- 3 drop of dōTERRA Lemon essential oil
- 1 bunch dill
- 1 bunch spring onions (white & light green part only), thinly sliced
Method
- Preheat oven to 200 celcius and line 2 trays with baking paper.
- To make potatoes, heat oil in a deep frypan over a high heat. Add onion, garlic and chilli and cook until softened.
- Add potato and stock and bring to the boil. Reduce to a simmer and cook for 20-25 minutes or until potato is tender and liquid has reduced. Stir through lemon zest and Lemon essential oil, dill and spring onion.
- Combine rock salt and eggwhite in a bowl to form a thick paste. Season fish with ½ tsp freshly ground black pepper and place a sprig of dill and 2 slices of lemon into the belly cavity of each fish. Divide fish between prepared trays and cover the bodies of each fish completely with the salt mixture.
- Bake for 20 minutes or until the tip of a sharp knife feels hot after being inserted into the thickest part of the fish. Let the fish stand for 5 minutes.
- Crack the salt crust and pull it away from the top of the fish. Remove skin.