What’d You Do Last Weekend?
With a little extra pastry cream and a simple crepe batter, try your hand at a gateau de crepes, also known as mille crepes.
Trout Baked in a Sea Salt Crust
After our recent success with a salt-crusted pork roast, Todd and I decided to give fish a try. Friends had spoken of the exquisite juiciness of the fish, so we loaded up and headed to fisherman's terminal in Magnolia to pick up something fresh (and whole). When we arrived it was pretty close to closing, but we managed to score a lovely whole trout for under $5, and with all of the extra salt we'd bought for the pork dish, we had everything on hand to make a decent meal.
Trout Baked in a Sea Salt Crust
Whole trout, cleaned and gutted
1 whole lemon, sliced into rounds
Bunch rosemary
Bunch parsley
2 cloves garlic
Sea Salt
Water
- The fish was already cleaned and cut, so I sliced a Meyer lemon and shoved it in the cavity.
- Followed that with some rosemary and parsley and a few cloves of garlic, and put the whole thing in a terra cotta roaster that we usually make cassoulet in. The fish barely fit, and I couldn't get the head in the pan so it cooked without a salt crust.
- To make the salt crust, I mixed sea salt with a little water and put it under and all over the fish until there was no visible meat. Into a 350 degree oven for 30 - 40 minutes, and the results are in the photo.
The fish was tender and juicy, but a little salty because the cavity was split open. All in all, a very good experiment!
