What you need:
- 1.25kg Atlantic salmon
- 3 large sprigs rosemary
- salt and freshly ground black pepper
- 4kg rock salt
- 250ml cake flour
- 60ml extra virgin olive oil
- 40g butter lemon juice to taste
- 30ml chopped Italian parsley
- 3 packets baby spinach
- 6 Roma tomatoes
- 3 cloves garlic, sliced
- 30ml Forest Gold Honey
- 2 cloves garlic, crushed
- 100ml olive oil
- salt and freshly ground black pepper
How to do it:
Cut the Roma tomatoes in half, place on a roasting pan, drizzle with olive oil and Forest Gold Honey, sprinkle with salt and pepper and the sliced garlic. Roast in an oven 180°C for 40 minutes. Heat a little olive oil in a pan, add the garlic, salt and pepper to taste. Remove from heat and pour over the spinach and toss. Put onto the serving platter.
Place half the salt on the bottom of a large ovenproof dish, lay the whole fish on the salt placing a spring of rosemary underneath it. Place a sprig of rosemary in the cavity of the fish and sprinkle with salt and freshly ground black pepper. Place the last sprig of rosemary on top of the fish. Cover the fish completely with the rest of the sea salt. Mix the flour into a thin paste with the water and brush the surface of the salt with the paste. Bake the fish in a preheated oven 200°C until the salt begins to brown approximately 30 minutes. Bring the casserole to the table and break the salt block. Remove the fish and transfer it to a serving platter on which you have placed the baby spinach and roasted tomatoes. Heat the oil and butter together, season lightly with salt and pepper then pour in the lemon juice to taste and stir in the parsley. Pour this sauce into a sauce boat and serve with the fish.
