Salt-Roasted Whole Trout Serves 4.
From “Masala Farm: Stories and Recipes from an Uncommon Life in the Country” (Chronicle Books, 2011):
“Behind our house is a stream called Black Creek, which happens to be quite famous in these parts for trout.
I like to cook the bigger fish simply: buried in a baking dish of kosher salt and lots of fresh herbs and lemon slices and then roasted in the oven. It’s very ceremonial to bring the baking dish to the table and crack the protective salt layer open to reveal the fish, steamed to perfection and infused with the delicate flavors of herbs straight from our garden.” — Suvir Saran
Ingredients
3 generous bunches mixed fresh herbs (any combination of lemon verbena, lovage, oregano, parsley, rosemary, sage, summer savory or thyme), plus extra for serving (optional)
6 cups kosher salt
¼ cup coriander seeds
2 tsp. black peppercorns
2 whole trout (about ½ pound each) butterflied and frames removed
3 lemons (2 thinly sliced, plus 1 cut into wedges for serving)
Directions
Heat the oven to 350 degrees. Remove the leaves from the sprigs of one bunch herbs and place in a food processor along with the salt, coriander seeds and peppercorns. Process until the herbs are pulverized and the mixture is fragrant. Spread 2½ cups of the salt mixture over the bottom of a 9-by-13-inch baking dish. Lay the fish, side by side, on top of the salt, and then stuff each fish with one bunch herbs. Divide the lemon slices between the two fish, laying them in an overlapping row on top of the herbs. Close the fish, and cover them with the remaining salt mixture, making sure that they are completely buried. Place the baking dish in the oven and roast for 45 minutes. Remove the dish and set it aside for 30 minutes before cracking open the top of the salt with a knife and gently removing the caked-on layer of salt with a large spoon. Place the fish on a platter, and serve on a bed of herbs (if you have extra) and surrounded by lemon wedges.
