For 3p and 2 cats (;-)) a big fresh dorade of 1.2-1.5 kilo is not too much. Ask the fish seller to empty the stomach. Wash and dry the fish. Put the fish on baking paper in a large oven dish or on an oven tray. Add salt and pepper on every side. Fill the stomach with 1 sliced grapefruit, 2 sliced spring onions and 2 table spoons of pine nuts. Close the fish with kitchen rope. Oil and spread 2 table spoons of pine nuts. Store the tray cool until baking time.
Wash and dry 750 grams of little potatoes. Mix 1 kilo of rough sea salt with 1 table spoon of dried thyme, 2 chopped garlic cloves, some pepper and 1 egg. You could add some more egg white to create a firmer mass, but that’s not really necessary for the taste. Put a layer of the salt in a small oven dish and spread the potatoes on top. Cover with the rest of the salt. Put in the oven at 180-200° for approx 40-50 mins. After 10-20 mins the fish can join the potatoes (fish up and potatoes down).
In the meanwhile prepare a salad with 1 finely chopped big fennel, 1 avocado in cubes, juice of 1 lemon, 1 teaspoon of mustard, 1 finely chopped garlic clove, pepper, salt and a drizzle of good olive oil. Add some sugar or honey if you prefer. Store cool.
Make a little sauce with Greek yoghurt, 1 table spoon of light mayo, 1 chopped garlic clove, black salt, loads of pepper and a drizzle of olive oil. Mix thoroughly and store cool.
Check the potatoes and the fish. Serve everything. Open the salt crust in the kitchen with a good heavy knife or other strong kitchen tool.
PS 1.2-1.5 kilo of whole fish may seem a lot, but, although I didn’t really weigh it, the waste of the fish is impressive and our well behaved cats (Elodie, please, confirm that they are!!) wait patiently for the leftovers.