FENNELAND-ORANGE CURED TROUT WITH TOASTED AL­MONDS

Gourmet (South Africa) - - LIFESTYLE -

Serves 6

Trout

1 whole fresh trout, pin-boned, skin re­moved

2 or­anges, sliced juice of 1 orange

1 fen­nel bulb, half thinly chopped and half roughly chopped, fronds re­served 50g su­gar

40g salt

150g ar­ti­choke hearts, fresh

or canned, seared in a pan toasted flaked al­monds,

to gar­nish

80g mi­cro or baby greens macadamia oil, to serve

1. Lay the trout fil­lets in a bak­ing dish, place the sliced fen­nel bulb, orange slices and juice over the top. Sprin­kle the su­gar and the salt over evenly. Al­low to cure for 12 hours.

Fen­nel-and-orange dress­ing 60ml orange juice

40ml macadamia oil re­served fen­nel tops salt, to taste

In a blender, add the orange juice and fen­nel and slowly add in the oil, while blending un­til emul­si­fied. Sea­son with salt.

Gar­lic ‘mayo’

1/2 a cup of milk 1 small clove gar­lic 1 cup of veg­etable oil salt, to taste

In a blender, place the milk and the gar­lic clove, blend for 20 sec­onds, then add in the oil, by driz­zling slowly, un­til a may­olike tex­ture is achieved. Sea­son with salt.

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