• file:1939_raw-trout-fillet.jpg

This quick and easy trout dish captures the freshness of the fish in a light marinade.

Serves
4

Preparation

20min

Skill level

Easy
By
Average: 5 (2 votes)
Yum

Ingredients

  • 4 trout fillets
  • squid-ink mayonnaise (buy or prepare mayonnaise and add squid-ink)
  • freeze-dried mandarin
  • freeze-dried sea lettuce
  • lemon balm leaves

Marinade

  • 20 g sugar cane
  • 80 g sea salt
  • 10 g lemon zest
  • 10 g fennel tops

Cook's notes

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.

Instructions

To prepare the marinade, combine the ingredients in a bowl. Pour the marinade over the trout and set aside to marinate for 15 minutes.

Divide the trout among serving plates. Drizzle with squid-ink mayonnaise and arrange mandarin around the trout. Sprinkle over sea lettuce and add a few leaves of lemon balm to serve.