- 2 tailor (about 1.3kg each), cleaned
- To serve: mixed salad leaves, dressed with olive oil and lemon juice
- 300 gm plain flour (2 cups)
- 280 gm sea salt flakes (2 cups)
- 1 tbsp thyme leaves
- 4 fresh bay leaves, coarsely torn
- 1 tbsp rosemary leaves
- 2 eggwhites
- 2 cups firmly packed sorrel leaves
- 1 cup olive oil
- ½ lemon, juice only
- 1For salt dough, process flour, salt and herbs in a food processor until well combined. Add eggwhites and pulse until combined, then, with motor running, add ¼-½ cup cold water and pulse until a dough forms. Roll out dough on a lightly floured surface to 1cm thick, then cut dough in half.
- 2Place a fish on each piece of dough and roll each to enclose, leaving tail and head exposed. Place fish on an oven tray and bake at 200C for 30 minutes or until dough is cooked and golden brown.
- 3For sorrel sauce, place 1 tsp salt and sorrel leaves in a mortar and, using a pestle, pound to a paste. Stirring continuously, slowly add olive oil and lemon juice until well combined. Season to taste with sea salt and freshly ground black pepper, then transfer to a bowl and cover with plastic film.
- 4Carefully cut open and remove salt dough, then divide fish, in pieces, among plates, spoon over sorrel sauce and serve with salad, passed separately.
Drink Suggestion: A chilled chardonnay.
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