Seared rainbow trout
| Serves: | 4 |
Ingredients
- 1 1/2 Tbsp Horseradish
- 1 cup Quinoa
- 600 g Lightly smoked rainbow trout, skin on, scored
- 1 Hot bird's eye chilli, seeded, finely chopped
- 2 Tbsp Double cream yoghurt
- 1 handful, fresh and torn basil leaves, finely chopped
- 1/4 cup balsamic vinegar
- 4 Tbsp extra virgin olive oil, plus extra for drizzling
- 800 g exotic tomatoes, sliced
- 6 fresh lemon leaves
- 1 lemon, cut into wedges, to serve
- 4 Tbsp Fynbos honey
- 1 heaped tsp wholegrain mustard
- 1/2 tsp black peppercorns, coarsely ground
- 1 tbsp lemon zest
- 1 Tbsp Extra virgin olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the seared trout
- Mix the lemon zest with the ground pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
- Brush the skin with olive oil
- Heat a large pan and when searing hot add the trout, skin side down, season with sea salt.
- Cook until the skin starts to blister, char slightly until crisp. Turn and very briefly sear the trout on the flesh side.
To make the tomato, lemon & quinoa
- Add one cup quinoa to two cups water and gently simmer for approximately 20 - 30 minutes until tender and all the water has been absorbed.
- Squeeze in the lemon juice and 2 tbsp extra virgin olive oil while still warm. Season with sea salt and black pepper.
- Toss the sliced tomatoes with the torn basil leaves and remaining olive oil.
- Spoon the quinoa over the tomatoes and basil on a large serving dish.
- Place the trout over the quinoa skin side up.
- Mix the yoghurt and horseradish and spoon over the trout.
- Garnish with basil leaves and serve.
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