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Sea-Salt Baked Norwegian Fjord Trout, Chicory, & Blood Orange Salad

This is a lovely fresh recipe, balanced with chicory and blood orange. Bring theatre to your tables by serving the salt-baked fish straight from the oven and allowing diners to crack open the salt for themselves!

Sea-Salt-Baked-Norwegian-Fjord-Trout-Chicory-Blood-Orange-Salad-2-e1487850094507

Sea-Salt Baked Norwegian Fjord Trout, Chicory, & Blood Orange Salad

Rhineland Cutlery
This is a lovely fresh recipe, balanced with chicory and blood orange.
No ratings yet
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Parchment / greaseproof paper

Ingredients
  

  • 4 Fjord Trout fillets skin on
  • 2 egg whites
  • 1/2 lime juice and zest
  • 1/2 blood orange juice and zest
  • rock sea salt
  • 2 heads yellow chicory
  • 2 heads of red chicory
  • 2 blood oranges
  • dill to taste
  • olive oil to taste
  • balsamic glaze to taste

Instructions
 

Fish

  • Whisk egg whites to soft peaks and combine the rest of the ingredients.
  • Line an ovenproof tray with greaseproof paper and spoon ¼ of the salt mixture over the bottom. Place the Fjord Trout fillets on top of this mixture and then cover with the rest of the salt mixture.
  • Bake in the oven at 190oC for 6-8 minutes.

Salad

  • Cut the base off the chicory and remove outer leaves, slice in half lengthways and remove core. Keep the two types separate.
  • Take one of the blood oranges and segment.
  • Make up a simple dressing using blood orange juice and zest, chopped dill, olive oil and balsamic glaze.
  • Mix the chicory leaves with segments from one orange and toss in the dressing.

Notes

Chef's Tips:

  • Be aware of timing when baking an individual portion as the heat will remain strong for a while, so remove from oven a touch earlier than you think you should.
  • Present to diners before breaking the hardened salt crust so they can enjoy the theatre and aromatic scents released upon opening.
To serve: Simply break the salt crust off the top and remove the skin. Serve with plenty of chicory and orange salad.
Keyword Trout
Tried this recipe?Let us know how it was!

CREDIT: Rhineland Cutlery

Want to make this recipe? Here are some great accessories to help make your meal amazing:

8″ Classic Chef Knife

classic 8in chef knife

 

6″ Japanese Deba Kitchen Knife

6″ Japanese Deba knife

 

Rhineland 12″x18″ Bamboo Chopping Board

Cutting Board

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