Salt-baked rainbow trout with chicken-stock potatoes & crème fraîche - Three Blue Ducks

Ingredients

• 2 kg rock salt
• 4 egg whites, lightly whisked
• 4 x 300–400 g whole rainbow trout
• Freshly ground black pepper
• 4 large dill sprigs
• 1 lemon, sliced into rounds, plus
• lemon wedges, to serve
• 250 g crème fraîche
• Extra-virgin olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 long red chilli, finely chopped
• 700 g chat potatoes, cut into 1 cm thick rounds
• 700 ml chicken stock (use homemade stock or buy a decent one – stock cubes won’t do here)
• Salt flakes and freshly ground black pepper
• Finely grated zest and juice of 1 lemon
• 1/2 bunch of dill, leaves picked and chopped
• 1/2 bunch of spring onions, white and green parts, finely sliced