Salt Baked Trout with Fennel and Orange Salad
This Salt Baked Trout with Fennel and Orange Salad is a perfect culinary partnership. The acidic dressing combines amazingly with the fennel in the salad!
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Ingredients
- 4 large egg whites
- 500g sea salt
- 2 x small trout gutted, scaled
- Few sprigs thyme
- 4 slices lemon
- Few fennel fonds and flowers
- 1 orange segmented
- 1 fennel bulb thinly sliced
- small bunch watercress
- 1 orange juiced
- 50ml olive oil
- ½ lemon juiced
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