trout Archives

Seafood recipes

Snoek and trout chowder

30 minutes

Pomegranate salt-roasted trout with balsamic beetroot and greens

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1x175 g Woolworths pomegranate rubies
600 g fine salt
1x300 g Woolworths whole watercress trout
200 g green beans, blanched
100 g fresh peas, blanched
1 x 275 g Woolworths fresh balsamic roasted beetroot punnet

Method

Preheat the oven to 180°C.

Squeeze the juice from half the pomegranate rubies into a bowl and add the salt. Mix until wet enough to pat onto the trout without it falling off.

Place the salt on a baking tray, then top with the trout and encase it in an even layer of salt. Bake for 15–20 minutes, or until a hard, light golden brown crust forms.

Remove from the oven and cool for 5 minutes, then carefully crack open the salt crust by tapping it with the back of a spoon. Remove the fish from the crust and serve with the green beans, peas and beetroot. Scatter over the remaining pomegranate rubies.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Trout gravlax with quick pickled cucumber

White cheese soufflé with trout

Smoky trout on charred toast with exotic tomato salad

Loadshedding rice with seared trout

Lightly smoked trout with charred leeks

Cucumber gazpacho with smoked trout

Snoek and trout chowder

Spiced smoked trout kedgeree

Hot-smoked trout and melon salad

Trout gravlax with minted cucumber-and-yoghurt sauce

Sabrosa strawberry and trout ceviche with gooseberry dressing

Pomegranate salt-roasted trout with balsamic beetroot and greens

Pomegranate salt-roasted trout with balsamic beetroot and greens

Ingredients

Method