Ingredients

Method

For the trout:
• 1 whole trout (about 800 g)
• 2 T olive oil
• 1 lemon, sliced
• 2–3 sprigs thyme or dill
• Sea salt and freshly ground black pepper
For the pistachio salsa verde:
• 50 g pistachios
• Handful of each parsley, basil and mint
• 1 garlic clove
• 1 t Dijon mustard
• 1 lemon, zested and juiced
• 4 T olive oil
• sea salt and freshly ground pepper, to taste
For the beet vinaigrette:
• 3 roasted or pickled beets
• 2 T vinegar
• 4 T olive oil
• 1 t honey
• sea salt and freshly ground pepper, to taste

Method

Ingredients

1. Rub the trout with oil, season well, then stuff with the lemon slices and herbs. Roast under the grill at 200°C for 18–22 minutes, until just cooked through. Cool to room temperature.

2. To make the pistachio salsa verde, blend the pistachios, herbs, garlic, mustard, lemon and oil to make a vibrant, coarse sauce. Season to taste.

3. To make the beetroot vinaigrette, dice or slice the beetroot, then toss with the vinegar, oil, honey, salt and pepper. 4 To serve, arrange the trout on a platter, spoon over the salsa verde and scatter with the beetroot.

Find more fish recipes here

Videographer: Romy Wilson
Photographer: Jan Ras / Shavan Rahim
Food Assistant: Bianca Jones