Charred Trout, Potato & Salad
BY
Rudi
Rudi StroebelLater in life I learned that roasting (or caramelizing as they say in restaurants) is equally important when adding flavor to a dish. It’s when the sugars start to ‘burn’ that beautiful flavor is born and that all meals can be turned into spectacularly delicious creations when you learn the art of caramelizing.
I have recently purchased my very first griddle pan and have used it every night since. I really don’t know how I functioned so long without it!
This dish is though very simple at first glans but is quite labor intensive. There are several different elements to it that all needs to be done separately and at different times. Like many of my recipes some of the elements can be done in advance to save time when you have a dinner party, leaving only the final bit of cooking and assembling to do when your guests or family are ready to eat.
This dish is though very simple at first glans but is quite labor intensive. There are several different elements to it that all needs to be done separately and at different times. Like many of my recipes some of the elements can be done in advance to save time when you have a dinner party, leaving only the final bit of cooking and assembling to do when your guests or family are ready to eat.
lime tomato food photographyLime Tomato Preparation Charred Patience Beauty Simplicity
Ingredients:
Whole trout
Boiled potato
Cherry tomatoes
Red onion (thinly sliced)
Rocket salad (arugula)
Garlic (whole cloves)
Rosemary
Olive oil
Lemon
Lime
Salt
Pepper
Method:
Boil the potatoes.
Slow roast the cherry tomatoes in the oven on a low heat for 40 mins.
Fry the garlic cloves in olive oil on a medium heat until soft and golden brown.
Using the same pan fry the onion slices until crispy and transfer to a sheet of paper towel to remove the excess oil.
Grill the lime wedges on a piping hot griddle pan, face down, for 1 minute.
All of this can be done in advance.
Prepare your plates with the rocket salad, roasted tomatoes and crispy onions, drizzle with olive oil and lemon and a pinch of salt.
Halve the potato and place in a small baking dish, season, and top with whole rosemary stalks. Place this in the oven on high for 10 minutes.
Season the trout inside and outside and drizzle with olive oil.
Finally preheat your griddle pan until hot (not smoking hot or the fish will burn and the skin will come off). Grill the trout on each side for 1 minute, and place the whole pan in the oven with the potatoes for an additional 5 minutes to ensure the fish cooks through. Do not over cook the fish, and drench in freshly squeezed lemon juice after plating.
Tips:
The trout must be eaten straight away so make sure the rest of the meal is plated before removing the fish from the oven. Turning the oven off and opening the door as you plate the potatoes is a safe way to ensure that the fish doesn’t over cook, but stays warm.
This is not a kiddie friendly meal due to the bones in the trout. Please be careful and warn your guests!
Cooking time: 1 hour. Eating time: 4 minutes. Yes yes I know but it’s completely worth it and your guests will LOVE it.
Enjoy!!!