Recipe

Trevally baked in a citrus salt crust & aioli

40 minshere
Cooking method: Bake

Trevally baked in a citrus salt crust & aioli

40 mins
Cooking method: Bake
X

Recipe

Ingredients

  • 300-500g whole Trevally, cleaned, gutted and scaled
  • 500g of rock salt
  • 2 egg whites
  • 1 lime, zest and juice
  • 1 lemon, zest and juice

Mustard & tarragon aioli

  • 2 tspn fresh tarragon
  • 1 tspn lime juice
  • 1 tspn lime zest
  • splash tarragon vinegar
  • 2 egg yolks
  • 1 tspn creamy mustard
  • 1 tspn hot English mustard
  • 200mls extra virgin olive oil
  • salt and pepper to taste
  • caster sugar

Seafood used

Cooking method

  1. Preheat oven to 200°C.
  2. Place the fish on a large, lightly greased oven tray.
  3. Combine the rock salt, egg whites and zests together. Adjust consistency as required to form a thick slurry.
  4. Pack salt slurry over the fish, and cover well.
  5. Place fish in the oven and cook for 15-20 minutes.
  6. Now is a good time to make the mustard and tarragon aioli while the fish is cooking.
  7. When cooked, remove the Trevally from the oven, crack open and remove the salt crust. Brush off any excess salt with a pastry brush.
  8. To serve, place Trevally on a platter and squeeze over lemon and lime juice to taste. Serve with mustard and tarragon aioli.

Mustard & tarragon aioli

  1. Place fresh tarragon, lime juice and zest, tarragon vinegar, egg yolks, and mustards into a medium sized bowl and mix well.
  2. Slowly drizzle in the oil whilst mixing, until the desired consistency has been reached. Adjust seasoning to taste, adding a little caster sugar if the aioli is too sharp. Store in the refrigerator until required.

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.