One of my favourite ways of preparing food is by salt baking. Whether it be a Salt Baked Lamb Shank or Salt Baked Vegetables you can’t go wrong. The salt crust acts as the perfect oven. Some heat and steam can escape, but enough beautifully seasoned steam is retained to cook the surrounded culprit. I believe you can probably salt bake anything you like. Another good recipe is potatoes which makes a superb mash.
Today I bought a small salmon, filled it with some beautiful fennel pollen. This is quite difficult to get a hold of. It comes from Italy and is a bit of an extravagance. It is made for fish though. Failing this, just use any herbs and aromatics you like. Once the fish is prepared and coated it only takes 20-25 minutes to cook.
I’ve served it with some heritage carrots. Again these generally are found at a local grocers or bigger supermarkets. Surprisingly, they actually all taste different. The yellow ones were the best! Follow this recipe for the boulangere potatoes.
- 750g Rock Salt
- 2 Egg Whites
- 1 Tbsp Fennel Seeds
- 1 Kg Salmon(or any fish)
- 1 Tbsp Fennel Pollen
- 1 Kg Heritage Carrots
- 500g Peas
- 75ml Creme Fraiche
- Cook the carrots first. I gave mine a good scrub, tossed them in a little oil and caraway seed. Baked at 180°c for 20 minutes before adding the fish to the same oven.
- Add the fennel seeds to the salt. Lightly beat the egg whites to give them a little volume and add top the salt. Mix as best you can with a little water if necessary. Place a third of the mix on a baking tray. Put the fish on top. Now cover the fish entirely around it's middle. The end pieces aren't important. Bake in a 180°c Fan oven for 25 minutes. Once cooked just crack the crust off with a knife. Carefully remove the skin and take large sections of fish off the bone.
- For the peas, add these and the creme fraiche to a pan. Heat until warmed through, season and blend with a stick blender.