olive oil Archives

Seafood recipes

Overnight roasted lamb shoulder

10–12 hours

Cheese recipes

Honey-and-strawberry parfait with mint salsa

6–8 minutes

Braai recipes

Whole roasted trout

25 minutes

Whole roasted trout

Serves 6 to 8

Difficulty Medium

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

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

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

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Chicken-and-jalapeño pies

Overnight roasted lamb shoulder

Self-saucing stuffing pie

Honey-and-strawberry parfait with mint salsa

Mac-and-cheese potjie

Braai Mexican corn (esquites)

Whole roasted trout

Whole roasted trout

Ingredients

Method