Salt baked whole ocean trout with celeriac and fennel remoulade

Ingredients

300g drained and pitted kalamata olives
1 bunch flat leaf parsley
4-5kg rock salt
3 egg whites, lightly whisked
3kg whole ocean trout
2 lemons, sliced
1 tablespoon olive oil
1 bunch watercress, picked

celeriac remoulade:
1 egg yolk
1 tablespoon lemon juice
½ teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
125ml light olive oil
600g celeriac, peeled and julienned
1 large fennel bulb, trimmed and julienned
1 tablespoon finely chopped flat leaf parsley
¼ teaspoon paprika

Methods

SERVES 8 | PREP AND COOK TIME 1 HOUR 40 MINUTES

Preheat oven 180C

Process the olives in a food processor to just break them up into chunks. Finely slice the stems and some of the leaves of the parsley and put them into a bowl with the olives, rock salt and egg white. Stir to combine.

Line a baking tray, that is large enough to hold the trout, with a large piece of extra wide heavy duty foil and then using the salt make a bed 2-3 cm thick in the shape of the fish.

Rinse the fish and pat dry with paper towel. Fill the cavity with the lemon slices and remaining flat leaf parsley leaves and lightly brush the skin with olive oil.

Cover the fish with the remaining salt to a similar thickness as the base. You may need to pull the foil up around the sides of the fish to help the salt stay in place. Place in the oven and bake for 45 minutes.

Meanwhile, to make the celeriac remoulade, put the egg yolk, lemon juice, lemon zest and mustard in a large bowl and whisk to combine. Slowly whisk in the olive oil a little at a time until a thick mayonnaise forms. Add the celeriac, fennel, parsley and paprika and stir to combine.

To Serve

Remove the fish from the oven and rest for 20 minutes before removing the crust. Using a serrated knife, saw around the base of the crust and carefully remove the crust. Peel back the skin and remove portions of the fish. Serve with the remoulade and watercress.