Seared trout with buffalo mozzarella, cherries and gingered honey sauce

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

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  • 2
  • Easy
  • Carb Conscious
  • 15 minutes
  • 5 minutes
  • Woolworths Danie de Wet Limestone Hill Chardonnay 2016

Ingredients

  • 1 T oil
  • 2 t Maldon salt
  • 250 g lightly smoked rainbow trout
  • 30 g baby herb leaves
  • 100 g cherries, torn
  • 120 g buffalo mozzarella, torn
  • Freshly ground black pepper, to taste
  • For the gingered honey sauce:
  • 1 T ginger, finely grated
  • 3 T extra virgin olive oil
  • 1⁄4 lemon, juiced

Cooking Instructions

Heat a nonstick pan over a medium to high heat, then pour in the oil and salt. After about a minute, wipe out the pan using kitchen paper.

Sear the trout in the pan, skin side down, for a few minutes.

Mix the ingredients for the gingered honey sauce.

To assemble, dress the leaves and fish with the gingered honey sauce. Serve with the cherries and mozzarella and season to taste.

Discover more seafood recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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