Saturday, October 31, 2009

Salt Crusted Trout

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1) I used to do this dish at Shook. It's a spin on the usual salt-crusted except that it's a bit more tidier compared to the traditional one.

2) The salt is mix with the herbs, blended with eggs and then made into a dough with flour.

3) Roll the dough to a certain thickness, covered the fish with it then bake for about half an hour.

4) Cut it on one side, open then served.

5) Will surely get a high score on the WOW factor!!