After last month's simple recipe for fish I thought it would be nice to add another one to everyone's repertoire. It is just so easy to do. Get your fishmonger to clean and descale your fish and then you have to do very little to cook a very impressive dish. Whilst the recipe calls for trout you can use other fish according to availability - small sea bass or grey mullet work well. Simple food is often the best - when you have tasted this dish you might agree!
2 rainbow trout
Bunch of fresh tarragon
1 kg sea salt
1 tsp water
How to make:
- Mix the sea
salt with the egg and water so that the salt is moistened and will be easy
to mould around your fish.
- Cover the base
of an ovenproof dish just big enough to take both fish (I remove heads and
tails), to a depth of about 1/4 inch with some of the salt mixture.
- Stuff cavity
of trout with fresh Tarragon and rub outside with celery salt.
- Place trout
on salt bed and cover with remaining salt so that it is completely sealed.
- Bake at 200ºC
/ Gas Mark 5 for 25 minutes.
- Serve with green salad and some nice chunky chips.
This gives you the method but what you stuff the fish with is entirely up to you . . . and of course what is available. You can take one simple cooking idea and create as many variations as you like.