This pan-fried rainbow trout is delicious, easy to make, and you can have it on the table in under an hour—alongside a super-food packed salad!
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- Olive oil, for cooking
- 2 rainbow trout fillets
- 15ml (1 tablespoon) lemon juice
FOR THE CUCUMBER APPLE SLAW
- 2 Cripps Pink apples, cored and cut into matchsticks
- 2 fennel bulbs, thinly shaved
- 4 mini cucumbers or 1 Mediterranean cucumber, thinly sliced
- 3 scallions, thinly sliced
- 50g radishes, thinly sliced
- 50g (1/4 cup) caper berries, rinsed and drained
- Micro herbs, to finish
FOR THE DRESSING
- 125ml (1/2 cup) natural yoghurt
- 10ml (2 teaspoons) Dijon mustard
- 45ml (3 tablespoons) cold water
- 15ml (1 tablespoon) lemon juice
- 30ml (2 tablespoon) extra virgin olive oil
- Zest of 1 lemon
- Salt and freshly cracked black pepper
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Method
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1Place all the salad ingredients, except the capers and herbs, in a mixing bowl for the slaw. Toss gently to combine.
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2To make the dressing, whisk together the yoghurt and mustard. Next, add the remaining ingredients and whisk to combine.
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3Drizzle the trout with olive oil and season lightly with salt and black pepper. Heat the Le Creuset 26cm Cast Iron Signature Square Skillet Grill until hot. Lay the trout in the grill, skin side down, and cook for about 3-4 minutes. Turn carefully and cook for a further 2 minutes. Drizzle with lemon juice, then remove from the heat. Set aside to rest for several minutes.
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4Remove the skin and flake the trout. Add the trout to the slaw. Pour the dressing over the slaw and toss gently to coat. Finish with micro herbs and caper berries.
