Recipes Archive

Potato recipes

Baby marrow and chorizo fritters

5 minutes

Ice cream

Macerated berries with white chocolate shards

Leftovers recipes

Loaded potato skins

15 minutes

Smoky trout on charred toast with exotic tomato salad

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 35 minutes

Ingredients

1 kg whole trout
Sea salt and freshly ground black pepper, to taste
2 lemons, thinly sliced
2 limes, thinly sliced
4 parsley bunches

For the charred toast:

1 ciabatta, thickly sliced
Extra virgin olive oil, for drizzling
2 garlic cloves

For the exotic tomato salad, mix:

350 g Woolworths exotic tomatoes, halved
½ cup white wine vinegar
¼ cup extra virgin olive oil
2 garlic cloves, finely chopped
Salt, to taste
2 limes, juiced

Method

1. Season the inside of the trout. Stuff the cavity with the lemons, limes and parsley.

2. Truss the trout using butcher’s twine, then grill over medium coals for 15 minutes on each side.

3. To make the charred toast, drizzle the ciabatta with olive oil, then toast over medium coals for 2 minutes on each side, or until slightly charred and toasted. Rub one side of each slice with a garlic clove as you remove it from the braai.

4. Serve the trout on the garlicky, charred toast with the exotic tomato salad on the side.

Discover more meals on toast here.

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Baby marrow and chorizo fritters

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Macerated berries with white chocolate shards

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Smoky trout on charred toast with exotic tomato salad

Smoky trout on charred toast with exotic tomato salad

Ingredients

Method