Whole Fish In A Salt Crust With Gremolata - cooking recipe

Ingredients

1 None cleaned whole ocean trout (about 5 1/4 lbs)
6 lbs kosher salt
4 None egg whites
3 lbs baby new potatoes
4 cloves garlic, unpeeled
1 tbsp olive oil
10 sprigs fresh lemon thyme
12 oz watercress, trimmed
None None Lemon wedges, for serving
None None FOR THE GREMOLATA
1/2 cup finely chopped fresh flat-leaf parsley
1 tbsp finely grated lemon peel
1 tbsp lemon juice
1 clove garlic, finely chopped

Preparation

Preheat the oven to 400\u00b0F. Pat fish dry, inside and out, with paper towels.
Combine salt and egg whites in large bowl. Spread half the salt mixture evenly oN bottom of large baking dish. Place fish on salt mixture. Cover fish completely (except for tail) with remaining salt mixture. Bake for 1 hour.
Meanwhile, combine potatoes, garlic, oil and thyme in large shallow baking dish. Place in oven on shelf below fish. Bake for 50 mins or until potatoes are tender.
For the gremolata, combine all ingredients in a small bowl.
Remove fish from oven. Break salt crust with heavy knife, taking care not to cut into fish. Discard salt crust. Transfer fish to large serving plate. Carefully remove skin from fish; flake flesh into large pieces.
Divide watercress and potatoes among serving plates. Top with fish; sprinkle with gremolata. Serve with lemon wedges.