Ocean trout escalopes with walnut-pomegranate salsa

SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS We cook these escalopes on only one side and let the heat just set the proteins, which gives them a silky texture. You could also do this under a hot grill. Add bread and a green salad for more of a meal. 1 tbsp olive oil

20 gm butter

800 gm piece of skinless ocean trout, thinly sliced diagonally into 8 escalopes WALNUT-POMEGRANATE SALSA 100 gm (1 cup) walnuts

Juice of 2 limes

Arils from ½ pomegranate ¼ cup coarsely chopped mint ¼ cup coarsely chopped coriander

2 tbsp mild-flavoured extra-virgin olive oil

1 For walnut-pomegranate salsa, preheat oven to 180°C and roast walnuts on an oven tray until golden (6-7 minutes). Cool, then finely chop walnuts and transfer to a bowl. Add lime juice, pomegranate and herbs, toss to combine, then toss with oil and season to taste.

2 Heat olive oil in a large frying pan over high heat, add butter, season trout, add to pan and cook on one side until flesh is pink (1½-2 minutes). Transfer to plates and serve topped with salsa. Wine suggestion Full-flavoured pale, dry rosé.

Ocean trout Tumbler from Lee Mathews. Flank steak Green marble bowl from The DEA Store. All other props stylist’s own. Stockists p175.