the Breville Test Kitchen

Salt and Tarragon Crusted Trout

Name: Salt and Tarragon Crusted Trout
Cook time: 1200 s
Total time: 2400 s
Yield: Serves 2
Ingredients: 4 large egg whites; ¼ cup (60 ml) water; 1 kg kosher salt; 1 bunch tarragon - leaves picked and coarsely chopped; 1 tbsp dried tarragon; 1 x whole trout (approximately 500g) - cleaned; ¼ tsp kosher salt; 8 sprigs tarragon; 2 lemon slices; Peeled zest of 2 lemons; 2 sprigs tarragon; 115 g salted butter - (1 stick); 2 tbsp fresh lemon juice

Trout is delicately steamed in a tarragon scented salt crust and served with a lemon infused, rich and silky butter that has been cooked until golden brown for a savory nutty flavor.

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40 mins total time

20 mins active time

Medium

Serves 2

Ingredients

Measurements:

For the salt and tarragon crust

4 large egg whites
¼ cup (60 ml) water
1 bunch tarragon
leaves picked and coarsely chopped
1 tbsp dried tarragon

For the fish

1 kg kosher salt
1 x whole trout (approximately 500g)
cleaned
¼ tsp kosher salt
2 lemon slices

For the citrus beurre noisette

8 sprigs tarragon
Peeled zest of 2 lemons
2 sprigs tarragon
115 g salted butter
(1 stick)
2 tbsp fresh lemon juice

Instructions

1
Whisk the egg whites until frothy, add the water and whisk. Add the egg whites to the salt and mix to combine. Add the fresh and dried tarragon and combine.
2
Wipe the fish from head to tail on both sides with paper towel. Season the cavity with the kosher salt and place the tarragon sprigs in the cavity.
3
Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 205°C, for 20 minutes and press Start to preheat. Meanwhile, prepare the salt and tarragon crust.
4
Line the roasting pan with foil. Spread approximately a third of the salt mixture over the base of the pan, slightly larger than the fish. Place the fish on the salt mixture. Evenly spread the remaining salt mixture over the fish body, leaving the head, gills and tail uncovered. Place a lemon slice into the gill slit and another over the eye.
5
Once preheated, place the pan in the oven and cook for 20 minutes. Halfway through cooking, rotate the pan and continue cooking. Meanwhile, make the beurre noisette.
Tip: If your fish weighs more than 500g add approximately 5 minutes cooking time per extra 100g.
6
Place the lemon zest and tarragon sprigs in a small liquid measuring cup. Prepare a paper towel lined-sieve. Melt the butter in a small saucepan over medium heat. Increase the heat to medium-high and whisk constantly until the butter turns a hazelnut brown color. Turn off the heat and quickly add the lemon juice. Strain the beurre noisette through the sieve into the measuring cup and keep warm.
7
8
The fish is ready when a meat thermometer inserted into the hole reads 63°C. If not, cook it a little longer.
Tip: The size of the fish can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
9
Remove the fish from the oven and stand for 5 minutes.
10
Crack open the crust by tapping with a spoon and remove, avoiding the fish. Brush off any remaining salt. Gently peel back the fish skin. Remove the fish from the bones and transfer to a serving plate.
11
Strain the beurre noisette and pour over the fish.