Ocean trout with apple, parsley and autumn leaves

Name: Ocean trout with apple, parsley and autumn leaves
Yield: 4
Ingredients: 150ml fish sauce; 30.00 ml light soy sauce; 1.2kg side ocean trout fillet (skin on), pin-boned; Sunflower oil, to brush; 2 white witlof, cut into quarters; 60ml olive oil; 1 Granny Smith apple, cut into matchsticks; 1 radicchio, cut into wedges; 1/2 bunch flat-leaf parsley, leaves picked; 125.00 ml mint leaves; 60ml pomegranate molasses; 20.00 ml sherry vinegar; 20.00 ml lemon juice; 1 Asian (red) eschalot, finely chopped

Rate now

https://healthimprovements.info/recipes/ocean-trout-apple-parsley-autumn-leaves/a8qdyglh — Ocean trout with apple, parsley and autumn leaves

Jump to recipe

by Emma McCaskill

Apr 22, 2019

“Using a beautiful fish like ocean trout means that any leftovers can be used with eggs for breakfast” - Emma McCaskill.

150ml fish sauce
1 1/2 tbs light soy sauce
1.2kg side ocean trout fillet (skin on), pin-boned
Sunflower oil, to brush

Apple, parsley and autumn leaves

2 white witlof, cut into quarters
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 Granny Smith apple, cut into matchsticks
1 radicchio, cut into wedges
1/2 bunch flat-leaf parsley, leaves picked
1/2 cup mint leaves
1/4 cup (60ml) pomegranate molasses
1 tbs sherry vinegar
1 tbs lemon juice
1 Asian (red) eschalot, finely chopped

Method

1.

Place fish sauce and soy in a large container or a tray with high sides. Add fish, skin-side up, and set aside to marinate for 10 minutes.
2.

Heat a chargrill pan to high heat. Drizzle witlof with extra oil, season, then grill, turning occasionally, for 4-5 minutes or until slightly wilted. Cool slightly. Transfer witlof to a bowl with apple, radicchio, parsley and mint. In a separate bowl, combine pomegranate molasses, vinegar, oil, lemon juice and eschalot. Season and whisk to combine. Drizzle a little dressing over witlof mixture and toss to combine.
3.

Drain fish, discarding marinade, and brush with sunflower oil. Grill, skin-side down, for 6 minutes or until skin is crisp and charred. Turn and cook for a further 3-4 minutes for medium, or until cooked to your liking. Rest for 5 minutes, then transfer to a platter, top with salad and serve with remaining dressing alongside.