Name: Salt ‘Baked’ Trout With Herbed Potatoes
Cook time: 4 h
Yield: 4
Ingredients: 500g chat potatoes, cut into 5mm slices; 20g butter; 1 eschalot (25g), chopped finely; 1 clove garlic, crushed; 1 medium lemon (140g); 3 fresh dill sprigs; 3 fresh tarragon sprigs; 2 small whole rainbow trout (600g), cleaned; 1kg rock salt; 2 egg whites, beaten lightly; 1 tsp Dijon mustard; _ cup (235g) crme frache; 125g watercress, leaves picked

VMG Recipes