Shiraz salt-crushed trout with tomato-artichoke salad
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious Pescatarian
- 25 minutes
- 15 minutes
- De Grendel Rosé 2009
Ingredients
- 250 g shiraz-flavoured salt
- 3 egg whites
- 1 whole trout
- 2 T chopped flat-leaf parsley
- zest and juice of 1 lemon
- For the salad, combine:
- 3 ripe tomatoes, cut into wedges
- 1/2 cup black olives, pitted
- 1/2 cup marinated artichokes, cut into quarters
- 1/2 cup green olives, pitted
- 1 large brown mushroom, roughly chopped
Cooking Instructions
Preheat the oven to 200°C. Add the salt and egg whites to a bowl and combine well.
Cover a baking tray with a sheet of greaseproof paper and spread with some of the salty-egg mixture.
Place the fish on top and coat it with the remaining mixture. Bake for 12 to 15 minutes, or until the crust of the fish is slightly hard.
Ladle the salad onto your serving platter, then remove the crust, along with the skin, on one side of the fish.
Plate, flesh-side up, on top of the salad, sprinkle over the parsley and lemon zest and drizzle with a squeeze of lemon juice.
TASTE’s take:
The subtle flavours of this ruby-stained shiraz salt seep into the fish, imparting a beautiful coral colour to the flesh.
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