Salt baked whole ocean trout | Petuna Seafoods

Ingredients

• 300g drained and pitted kalamata olives
• 1 bunch flat leaf parsley
• 4-5kg rock salt
• 3 egg whites, lightly whisked
• 3kg whole ocean trout
• 2 lemons, sliced
• 1 tablespoon olive oil
• 1 bunch watercress, picked
• Celeriac remoulade: 1 egg yolk
• 1 tablespoon lemon juice
• ½ teaspoon finely grated lemon zest
• 1 teaspoon Dijon mustard
• 125ml light olive oil
• 600g celeriac, peeled and julienned
• 1 large fennel bulb, trimmed and julienned
• 1 tablespoon finely chopped flat leaf parsley
• ¼ teaspoon paprika