- 8 medium Rainbow Trout fillets
- spray olive oil
- 350 g red cabbage, finely shredded
- ½ green apple, cored and chopped finely
- 2 tbsp vegetable oil
- sea salt and ground white pepper to taste
- 2 tbsp red wine vinegar
- 2 cups green peas, cooked and kept hot
- 1 cup sour cream, at room temperature
- 1 tbsp dill, chopped
- 1 cup salmon roe
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim the trout fillets if necessary and remove as many bones as possible. Refrigerate until ready to cook.
Tip the cabbage, apple and oil into a large bowl and toss to coat. Sprinkle with salt and pepper to taste. Cook on a medium-hot BBQ plate by lifting and tossing to keep the cabbage moving. Heap and pour on the vinegar and cover with hood or large stainless steel bowl and steam/cook for a minute. Lift from BBQ and keep warm. Alternatively, this can be done in a wok on the ring.
Cook the fish by spraying the fillets with oil and putting them onto a medium-hot plate, skin side down. Cook for 1–2 minutes and turn. These fillets are generally quite thin and cook quickly, so judge the cooking time by the thickness of the fillets.
Mix the sour cream, dill and roe together very carefully so as not to break the roe.
Serve by putting the cabbage into the middle of individual dinner plates, lean the fish against the cabbage, spoon the peas around and serve the cream on the side.
Recipe from Peter Howards' Barbecue Collection.