Recipes Archive

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Quince jam

50–60 minutes

Pomegranate salt-roasted trout with balsamic beets and greens

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 x 175 g Woolworths pomegranate rubies tub
600 g fine salt
1 x 300 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 falling off.

Place the salt on a baking tray, then top with the trout and encase it in an even layer of salt.

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, pea and beetroot. Scatter over the remaining pomegranate rubies.

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Pomegranate salt-roasted trout with balsamic beets and greens

Pomegranate salt-roasted trout with balsamic beets and greens

Ingredients

Method