Wood Oven Baked Salmon Trout with Salsa Verde, a Pea Medley and Samphire

Get wood oven if used ready to fire up. Make the salsa verde  Recipe   and put to one side.

Take the fish out of the fridge if that is where it is, wash outside and inside under a cold tap, dry with some kitchen paper and put to one side. Prepare the ingredients for the Peas Medley  Recipe  , scrape the potatoes, and wash the samphire under a cold tap in a sieve.

Chop the tarragon, dill and parsley. Paint the inside and outside of the fish liberally with olive oil and season with salt and (preferably) white pepper. Stuff with the chopped herbs and put in an ovenproof dish - note that I had to cut off the tail in order to get it to fit.

Fire up the oven. Meanwhile simmer the potatoes in salted water for 15 minutes or so until tender, drain well, season lightly with some salt, toss in chopped chives and a little olive oil and wrap in foil. Make the Peas Medley  Recipe   and put covered to one side. Steam the samphire in the sieve over a saucepan of boiling water for three or so minutes until barely tender.

Sprinkle a little more olive oil over the fish and put uncovered in the wood oven  Picture   along with the potatoes in foil. Cook the fish for about seven or so minutes but watch the fish does not over brown and cover with some foil if necessary. Turn the fish very carefully, cook for a further seven minutes or so again covering with some foil if necessary.

Depending on the temperature of the oven, the total cooking time should not be more than fifteen to twenty minutes - use a pointed knife to establish when it is done. When ready  Picture   take out of the oven, and put on to a serving board covered with foil.

Meanwhile rewarm the peas and samphire if necessary, and take the potatoes out of the oven  Picture  . Remove the head and tail from the fish, and peel off the skin and discard. Cut the fish into tranches, put on to serving dishes along with peas etc, samphire and potatoes. Pour over a little Salsa Verde and serve  Zoom  .