Whole fish cooked in salt crust
INGREDIENTSINGREDIENTS1kg whole sustainable fish, gutted and scaledFish seasoning1 lemon, slicedHandful fresh fennel frondsHandful fresh thyme sprigs480g (4 cups) cake flour250ml (1 cup) coarse saltHandful black peppercorns, lightly crushed (optional)3 extra-large egg whites, lightly whiskedWater, as needed1 egg yolk and a little milk, for glazingMETHODSeason the inside of the fish cavity and tuck in the lemon slices, fennel and thyme.In a bowl, combine the flour, salt, peppercorns (if using) and egg whites. Mix well, adding enough water to make a pliable dough. Roll out dough on a lightly floured surface so that it is large enough to cover the fish. Place fish in the centre and wrap in the dough, trying to keep the fish shape. Seal the edges with a little water.Place on a baking tray, brush with egg and bake in a preheated oven at 180°C for about 1 hour or until pastry is very crisp.To serve, peel off the pastry crust (it is inedible, just there to keep the fish moist), and serve fish with boiled new potatoes.Serves 6...
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