Total Time: +/-
1 large (750g – 1kg) trout, cleaned
2 – 3 kilograms of coarse sea salt
3 egg whites
1 large lemon, zested and sliced
A handful of fresh dill
4 ripe Afrikado avocados
3 tablespoons Greek yoghurt
2 sprigs of fresh basil
Sea salt and coarse ground black pepper
Set the oven to 180°C. Finely chop the lemon zest and half of the dill and stir through the salt. Add in the egg whites and stir to combine.
Using your fingers, rub a little olive oil into the cavity of the silver fish and season with black pepper. Push in a few lemon slices and the remaining dill.
In a large ovenproof dish or baking sheet, use some of the salt to create a base for the fish. Place the fish on top of this base and use the rest of the salt to cover the fish, leaving the head and tail uncovered. Pat down the salt firmly and bake the fish 30 to 45 minutes.
For the creamy avocado sauce, peel and halve the avocados and add to the blender along with the Greek yoghurt and fresh basil. Pour in tablespoon of olive oil and season with salt and pepper. Blitz the ingredients until smooth.
To serve the fish, crack through the layer of salt, peel back the skin and flake out the flesh with a butter knife. Serve the fish alongside crisp greens, the avocado sauce and extra lemon for squeezing over the top.