Baked Trout in Herb salt crust with vegetable ratatouille infused with Orange

Ingredients

Salt crust
250g fine salt
400g course salt
1kg plain flour
2 eggs
400ml lukewarm water
200g roughly chopped Dill, parsley, tarragon, chervil
1 table spoon tom puree

Place all the above into a bowl and work together to create a dough, be careful not to over work. Place into the fridge for appox 2 hours

1 x trout ½ k in weight (scaled filleted and pin boned)
350g vegetable ratatouille (made up of equal quantities of yellow and green courgettes, aubergines, finely diced red onion, green pepper, tomato concasse)
2 cloves garlic finely chopped
1 x orange (rinned peeled with a potato peeler) and juice set aside
6 x thin herb crepes
Olive oil.
Dash of vermouth
Salt and pepper

Method

• Remove the head from the fish. Make an incision from the back bone on ether side of the bone and remove the whole bone leaving the belly in tacked.
• Sauté off all the vegetable separately and place into a colander. In another pan cook the garlic until soft, then add the tomatoes then place the vegetables in as well, add the tomato puree and cook out for a few minutes.
• Remove and allow to cool.
• Stuff the pocket of the fish with the ratatouille, season the inside of the fish and close up the pocket. Make a few slashes in the skin of the fish, place a piece of orange rind in each one, drizzle with olive oil and the vermouth. Wrap in the crepes.
• Roll out the salt crust ½ cm thick, egg wash, then wrap the fish up in it.
• Place into a pre heated oven @ 200c for 15min. Allow to rest for 5min then serve with buttered new potatoes.