watercress Archives

Fish recipes

Veggie burgers with coriander tahini

20 minutes

Pork recipes

Caramelised butternut-and-beetroot salad

40 minutes

Salad recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

Duck recipes

Roast duck legs with turnips, thyme and honey

1 hour

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

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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Caramelised butternut-and-beetroot salad

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Harissa ruby vegetables with feta and black-bean salad

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Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Blackened trout with currant butter and lemony Brussels sprouts

Blackened trout with currant butter and lemony Brussels sprouts

Ingredients

Method