Lisa Allen's Salt Baked Rainbow Trout
Impress friends and family with this exciting, summer recipe from Northcote's very own Head Chef, Lisa Goodwin-Allen.
Not only can you practice this recipe at home, but you can perfect it at Northcote's Summer Lunch Party cookery course. See dates and booking information here: http://www.northcote.com/cookery-school/cookery-course-calendar/
For the Buttered Shrimp:
30g unslated butter
Few drops of lemon juice
Pinch of salt
100g Morecambe Bay shrimps
For the Salt Baked Trout:
1 whole rainbow trout (approx 600-700g in weight)
500g fine sea salt
1 and a half egg whites (75g)
- For the Shrimps: Place the butter in a small saucepan and set over a medium heat. Gently cook the butter for 2-3 minutes until it becomes nut brown in colour (beurre noisette). Remove from the heat, add a splash of lemon juice and season with salt to taste. Add the shrimps, stir to coat the shrimps in the butter, transfer to a bowl and set aside until ready to use.
- For the Trout: Pre-heat the oven to 190°C (fan assisted)
- Prepare the trout by removing the dorsal fin with kitchen scissors. Use a sharp filleting knife to make an incision on either side of the backbone. Make a snip with your scissors at the top and bottom of the backbone and gently remove the bone and then the guts without piercing the belly.
- Stuff the buttered shrimps into the cavity of the trout and close to reform the fish's natural shape.
- Place the salt into a large bowl and gradually add the egg white until it forms a paste. Line the baking parchment and make a base with some of the salt for the fish to sit on. Arrange the fish sitting upright on its belly onto the salt and carefully cover the fish evenly with the remaining salt, keeping the shape of the fish.
- Once covered, bake in the pre-heated oven for 9-10 minutes. When the fish is cooked, remove from the oven and allow to rest for 5 minutes, before serving.
This delicious rainbow trout goes perfectly with Northcote's potato salad - recipe coming soon!