Salmon trout in salt crust with zucchini and orange-green pepper aioli

Name: Salmon trout in salt crust with zucchini and orange-green pepper aioli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 ready-to-cook salmon trout (à approx. 600 g); 6 Stem(s) Parsley; 2 kg coarse sea salt; 4 Eggs (size M); 5 tablespoons (approx. 90 g) Flour; 3 tablespoons (approx. 45 g) Cornstarch; 30 g pickled green pepper; 1–2 Garlic cloves; 1 Organic Orange; 7-10 Tbsp Salt; 1 TEASPOON medium hot mustard; 1 pinch Sugar; 250-300 ml + 2 tablespoons olive oil; 800 g Courgette; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 ready-to-cook salmon trout (à approx. 600 g)
6 Stem(s) Parsley
2 kg coarse sea salt
4 Eggs (size M)
5 tablespoons (approx. 90 g) Flour
3 tablespoons (approx. 45 g) Cornstarch
30 g pickled green pepper
1–2 Garlic cloves
1 Organic Orange
7-10 Tbsp Salt
1 TEASPOON medium hot mustard
1 pinch Sugar
250-300 ml + 2 tablespoons olive oil
800 g Courgette
7-10 Tbsp Pepper
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash fish inside and out with cold water. Dab dry with kitchen paper. Wash parsley and shake dry. Pour into the abdominal cavities
2
For the salt crust, place sea salt, 3 eggs, flour, starch and 5 tablespoons of water in a large bowl. Knead with the dough hooks of the hand mixer to a crumbly mass. Line a baking tray with aluminium foil. Spread half of the salt dough in two portions next to each other (leave a gap!) about 1 cm thick, place fish on top and leave a good 2 cm wide salt rim all around. Spread the rest of the salt on the two fish and press it down firmly again and again. Fish must be completely coated with salt dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes (please only bake 20 minutes for glassy fish)
3
In the meantime, roughly chop the green pepper. Peel garlic and chop very finely. Wash the orange thoroughly, rub dry and finely grate the peel. Halve the orange and squeeze the juice from one half. Mix 1 egg, 1/2 teaspoon salt, mustard, sugar and 1-2 teaspoons orange juice (use the remaining orange juice for other purposes) with the whisk of the hand mixer. Stir in 250-300 ml olive oil drop by drop until a thick mass is formed (important! Same temperature for all ingredients.) Stir in orange zest, pepper and garlic
4
##Zucchini## clean, wash and slice. Heat 2 tablespoons of olive oil in a large frying pan. Fry the zucchini in it while turning. Season with salt and pepper
5
Take the fish out of the oven, open the salt crust all around (use a screwdriver and hammer to help). Remove the lid and pull the skin off the fish. Arrange the fish on a plate, garnished with parsley. Add zucchini and aioli