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Seared trout with buffalo mozzarella, cherries and gingered honey sauce
By
Abigail Donnelly
Serves
2
Difficulty
Easy
Prep Time
15 minutes
Cooking Time
5 minutes
Ingredients
1 T oil
2 t Maldon salt
250 g lightly smoked rainbow trout
30 g baby herb leaves
100 g cherries, torn
120 g buffalo mozzarella, torn
Freshly ground black pepper, to taste
For the gingered honey sauce:
1 T ginger, finely grated
3 T extra virgin olive oil
1⁄4 lemon, juiced
Method
Heat a nonstick pan over a medium to high heat, then pour in the oil and salt. After about a minute, wipe out the pan using kitchen paper.
Sear the trout in the pan, skin side down, for a few minutes.
Mix the ingredients for the gingered honey sauce.
To assemble, dress the leaves and fish with the gingered honey sauce. Serve with the cherries and mozzarella and season to taste.
Discover more seafood recipes here.