SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 1 (Whole Fish)

Whole sea bream (gutted and scaled), whole trout (gutted), a whole sea bass or bream for the salt crust, lemons, fresh thyme, parsley, dill, garlic, fennel bulb, flaked almonds, butter, coarse sea salt, egg whites, plain flour, rapeseed oil, flaked sea salt and black pepper.

Whole roast sea bream with lemon and herbs (2 portions)
[ ] 2 whole sea bream (about 450 g each), gutted and scaled
[ ] 1 lemon, half sliced and half in wedges
[ ] 4 sprigs thyme
[ ] 1 tbsp chopped parsley
[ ] 2 tbsp rapeseed oil
[ ] 1 tsp flaked sea salt
[ ] 1 garlic clove, sliced

Trout with almonds (2 portions)
[ ] 2 whole trout (about 350 g each), gutted
[ ] 2 tbsp plain flour, seasoned
[ ] 2 tbsp rapeseed oil
[ ] 40 g butter
[ ] 40 g flaked almonds
[ ] 1 lemon, juice and wedges
[ ] 1 tbsp chopped parsley

A whole fish baked in a salt crust (3 to 4 portions)
[ ] 1 whole sea bass or bream (about 1 kg), gutted but not scaled
[ ] 1 kg coarse sea salt
[ ] 3 egg whites
[ ] 3 tbsp water
[ ] 1 lemon, sliced
[ ] 4 sprigs thyme
[ ] 1 fennel bulb, sliced (optional)

A whole fish in foil on the barbecue (2 portions)
[ ] 2 whole trout or mackerel (about 350 g each), gutted
[ ] 1 lemon, sliced
[ ] 4 sprigs dill or parsley
[ ] 1 garlic clove, sliced
[ ] 2 tbsp rapeseed oil
[ ] 1 tsp flaked sea salt

For the experiments
[ ] Baking paper
[ ] Foil
[ ] Tongs