Recipe Details

Category:	Fish   (View other Fish recipes)
Skill level :	Intermediate
Course:	Main

Ingredients

1 whole fish, about 1.5kg, gutted

Instructions

• Ask the fishmonger to remove the fish tail and fins, but retain the head. The skin should not be punctured. Wash the insides well removing any blood. Pat dry and rub the skin with oil.
• For the crust, mix together the flour and Maldon Salt in a large bowl. Make a well in the centre and add the beaten eggs and just under 200ml cold water. Mix to a firm dough, adding extra trickles of water if it seems a bit dry. Divide into one third and two thirds.
• Knead the smaller piece to a ball and roll out on a lightly floured surface roll to an oblong about 2cm larger than the fish. Place on a flat baking sheet lined with some non-stick baking parchment.
• Place the fish in the centre and stuff the lemon and herbs inside. Brush the dough around the edges with cold water to moisten.
• Knead and roll out the other dough to an oblong about 4 cm larger than the fish. Lift on top of the fish and press down well to seal and mould around the fish leaving no air gaps. Then trim off the excess dough so you have a neat 2cm border. Do not pierce or slash the dough. It should be completely sealed.
• Set aside to rest whilst you heat the oven to 220