Name: Sumac-marinated sweet onions with whipped feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the marinated onions: ,Woolworths sweet onions, finely sliced into rounds 4,lemons, juiced 2,olive oil 2T,sea salt flakes 2T,sumac 2T,For the whipped feta: ,Woolworths South African plain feta 100g,double-cream yoghurt ½cup,olive oil 1T,crushed garlic ½t,baby spinach 250g,Woolworths olive baguette, torn into quarters and toasted 1

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Blackened trout with currant butter and lemony Brussels sprouts

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 T smoked paprika
2 T sumac
1 T Worcestershire sauce
1 dried chilli, chopped
¼ cup olive oil
4 x 250 g packs Woolworths lightly smoked rainbow trout
3 T raisins
honey, to taste
150 g butter, softened
300 g Brussels sprouts, blanched
1 lemon, juiced
watercress, for serving
pink peppercorns, for serving

Method

Preheat the oven to 180°C. Make a paste using the paprika, sumac, Worcestershire sauce, chilli and 2 T olive oil.
Place the trout on a baking tray, rub with the paste, then bake for 8–10 minutes, or until cooked to your liking.
Heat the raisins and honey in a pan for 2 minutes. Remove from the heat and fold into the butter. Set aside to serve with the fish.
Meanwhile, cut the bottoms off the Brussels sprouts and separate the petals. Toss in the lemon juice to serve with watercress and a sprinkle of pink peppercorns.
Serve with the fish and currant butter.

Cooks note: Save time by blanching the Brussels sprouts and making the paste and dressing in advance. All you have to do is bake the trout 10 minutes before serving, then quickly assemble the dish.

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