Roasted trout in herb salt crust

Preheat oven 125C/105C (fan forced)

To make salt crust; combine all ingredients and mix well. Spoon a third of the salt over the base of a baking tray that fits the size of the whole fish.

Place fish onto the salt and fill the cavity with lemon and fennel slices and a few sprigs of dill. Season with freshly ground black pepper.

Cover the top of the trout with the salt mix to enclose. If there isn't enough to cover the tail, then cover with greased foil.

Bake 90 minutes; remove and stand for 30 minutes.

To serve, break open the salt crust and peel away skin. Cut out portions of flesh and serve with a dollop of preserved lemon and garlic mayonnaise.

To make the mayonnaise; place eggs, garlic, mustard and lemon juice into a blender or food processor and mix well. While motor is still running, slowly drizzle oil in a steady stream until mayonnaise is thick. Season with salt and pepper and stir through preserved lemon and chopped chervil Serve flaked warm trout with extra seasoning and drizzle over extra virgin olive oil. Serve with mayonnaise and simple steamed asparagus, snow peas and baby new potatoes.