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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.
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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
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