Salt-crusted trout with tarragon and garlic

Name: Salt-crusted trout with tarragon and garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: About 900 g (2lb) sea salt; 6 level tbsp chopped fresh tarragon; 68 unpeeled garlic cloves; 6 trout, heads and tails removed, if preferred

This trout recipe is the perfect healthy meal. The fish is moist and subtly flavoured from its crust of sea salt with fresh tarragon and garlic.

By The Good Housekeeping Cookery TeamPublished: 07 June 2000

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Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Ingredients

About 900 g (2lb) sea salt
6 level tbsp chopped fresh tarragon
68 unpeeled garlic cloves
6 trout, heads and tails removed, if preferred

Directions

1. Step 1
  Line a roasting tin with foil and add enough salt to make a 1cm (1⁄2in) layer. Scatter about half the tarragon over the salt and add the garlic. Press the trout down into the salt, scatter over the remaining tarragon, then cover completely with salt.
2. Step 2
  Bake at 220°C (425°F) mark 7 for about 20min. Remove from the oven, crack the salt open, carefully lift the trout out of the jacket and serve. You can either skin the trout before serving or let your guests do it themselves. Garnish with chunks of lemon and serve with tarragon sauce.
  
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