COOKBOOK: Mag recipe
RATE: ❤️❤️❤️👌🏻💲💲
Ok, so there is a little preparation in chopping up the ingredients but with the help of a food processor (and it doesn’t have to be a fancy one) this will be a piece of cake!
Trout here in Sydney at this time of the year is a little on the expensive. You can substitute this with salmon if you wish. I personally love salmon so if you can splurge, do so!
Easy as 1-2-3 . Take the pieces skin up, place them on a tray and sprinkle with salt, pepper and olive oil. Touch it up with slices of lemon and stick it in a moderate oven for no longer than 15-20mins. Dont over cook it!I It still has to have that pink flesh when you break it up with a fork.
For all those fish eaters, you won’t be disappointed. Trout in a salad is perfect for a summer’s lunch, you’ll definitely want seconds!
RECIPE
SERVES 6
2 fillets of trout - smoked / grilled/ baked
1 green apple - grated or cut into matchsticks
1 small fennel head, shaved (I substituted this with celery)
1 red witlof (or bag of mixed salad leaves)
1/2 bunch of watercress leaves
Lemon wedges to serve
Lemon Creme fraiche:
30ml fresh lemon juice
120ml creme fraiche
120ml olive oil
(combine all ingredients)
Bake the trout in moderate oven for 15-20 minutes. Set aside.
Combine all ingredients. Season salad with salt & pepper. Drizzle with lemon creme fraiche. Mix. Add the trout in salad and mix gently. Ready to serve.
