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1. Preheat the oven to 200ºC.
2. Combine the salt and egg whites in a large bowl and add just enough water to create a mixture with the consistency of wet sand.
3. Spread a 1 cm–thick layer of the salt mixture over silicon paper on a baking tray large enough to comfortably fit the fish.
4. Make a pile of 4 lemon wedges, fennel and rosemary in the centre of the salt and place the fish upright (as it would swim in the water) on top so that the lemon, fennel and rosemary are nestled in the cavity of the fish.
5. Pack the salt mixture around the fish to cover, making sure there aren’t any cracks and leaving just the head and the tip of the tail uncovered.
6. Pat it all down firmly, then bake for 35-40 minutes.


Beetroot Puree 1 Portion

Whole fresh beetroot 1 Roasted and peeled
Olive oil 20 ml
Horseradish cream 1Tb
Salt and pepper To taste

1. Wash the whole beetroot and trim top and bottom.
2. Place on a layer of rock salt spread on a tray and roast for 45minute in a 180 degree C oven until completely soft through the centre. Remove and allow to cool enough to handle.
3. Peel skin from cooked beetroot and place the cooked beetroot into a food processor and blend roughly.
4. Add a little olive oil, the horseradish cream (or a little freshly grated horseradish), salt and pepper. Blend a further 20 seconds.

5. To serve: break the salt crust off the fish and carefully peel off and discard the skin. Serve with beetroot puree, a drizzle of extra virgin olive oil and lemon wedges.

(Usually you would serve the whole fish to the table with the crust intact so that the customer can break the crust open, for the dramatic element)