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Mondays, Tuesdays & Wednesdays | TV2

Ep38 - Salt Baked Rainbow Trout with Sauce Vierge and Heirloom Tomatoes

Team:Gianni and Zana

Prep:1 hour 45 mins + Freezing

Cook:1 hour




Vegetable oil, for deep frying

100g baby seasonal leaves

fennel and dill sprigs, to garnish



300ml water

80g sugar

1 tsp salt

2 tbs lemon juice

2 cups each sorrel leaves, parsley, basil



250ml apple cider vinegar

2 tbs caster sugar

1 tsp salt

4 radish, thinly sliced

1 baby fennel (tips reserved for fish and garnish), thinly sliced



12 heirloom tomatoes

500ml olive oil



100ml olive oil

100ml lemon juice

½tsp caster sugar

½tsp salt

½bunch basil

1 tsp fennel seeds, bruised

1 tsp coriander seeds, bruised

skins from peeled tomatoes



4 whole rainbow trout

2 lemons, thinly sliced

1 bunch dill

fennel tips

1kg salt

2 tbs fennel seeds



  1. To make sorbet, blend all ingredients in a blender until sugar is dissolved and mixture has formed a smooth puree. Churn in an ice cream maker according to manufacturers instructions.
  2. To make pickle, stir vinegar, sugar and salt in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in radish and fennel. Set aside to cool completely.
  3. To make sauce vierge, place all ingredients in a medium saucepan over lowest heat. Cook, stirring occasionally, for 10 minutes. Set aside for 30 minutes to infuse. Strain and discard solids.
  4. Preheat oven to 75C.
  5. To confit tomatoes, first peel them. Use a small sharp knife to cut out core at top of tomato, then cut a cross in the base. Place in a bowl of boiling water for 30 seconds until skin starts to split. Drain and place in a bowl of iced water to cool. Drain. Peel (reserve skins for sauce vierge).
  6. Place in a small baking dish and season. Cover with oil. Cook in the oven for 20 minutes.
  7. Increase oven to 180C.
  8. To prepare trout, arrange lemon slices, dill and fennel tips in stomach cavity of fish.
  9. Combine salt and seeds in a large bowl. Add enough water to achieve the texture of coarse wet sand.
  10. Spread a 1cm layer of the salt mixture over base of a baking dish, just big enough to fit trout in a single layer. Top with remaining salt mixture, pressing down firmly to cover fish.
  11. Bake trout for 17 minutes. Remove from oven and set aside to rest for 5 minutes.
  12. Remove fish from salt crust. Peel away skin on both sides and reserve.
  13. Deep fry reserved skin until golden and crisp. Drain on absorbent paper. 
  14. Drain pickled fennel and radish and place in a large bowl with seasonal leaves and confit tomatoes. Toss gently to combine. Season.
  15. Serve trout and crispy skin with salad, sauce vierge and sorbet. Garnish with fennel sprigs and dill.



  • You may need to increase the salt mixture in order to cover the fish, depending on the size of your baking dish.
  • Baking in salt ensures a juicy tender result and is seals in all the moisture.
  • This dish would also worked well with a simple grilled fish fillet.