Ingredients

Method

• 1 x 300 g side of lightly smoked trout olive oil, for drizzling
• sea salt and freshly ground black pepper
For serving
• Garlicky Greek yoghurt
For the shaved fennel and cucumber salad
• 1 bulb fennel, trimmed and thinly shaved
• 1 Mediterranean cucumber, thinly shaved
• 3 T olive oil
• 2 T lemon juice
• sea salt and freshly ground black pepper

Method

Ingredients

Slice the fish lengthways then cut each piece across. Moisten with olive oil and season with sea salt.
Thread each portion of fish onto a skewer, then arrange in a cold pan skin side down.

Cook slowly over a low heat until the skin is crisp and the flesh melt-in-the-mouth moist. Serve with the shaved fennel and cucumber salad and garlicky Greek yoghurt.
To make the shaved fennel and cucumber salad:
Soak the shaved fennel in iced water for 30 minutes. Drain and dry, then mix with the remaining salad ingredients.

Per serving: 1959.1 kJ, 28.9 g protein, 34.4 g fat, 17.1 carbs
TASTE’s take:
This is a clean-flavoured fresh fish dish that makes us think of Swedish summers.