Trout with apple aioli and toasts

Cooking Fish Trout with apple aioli and toasts

Serve this rustic, homestyle dish as part of a picnic by the river.

Lables: Lactose free Shellfish free
  1. Preheat the oven to 190°C. Place the trout in a small baking dish, fill cavities with half the lemon slices, then place remaining slices on top. Scatter with peppercorns and parsley, then pour over wine and 1 cup (250ml) water. Cover dish with foil and bake for 40 minutes or until just cooked. Cool, then flake the flesh, discarding skin and bones.
  2. For aioli, mix all ingredients in a bowl. Add fish and mash with a fork to combine.
  3. Place the trout mixture, nuts and greens (if using) in separate bowls, then serve with toasts.

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2 x 400g rainbow trout, cleaned
1 lemon, thinly sliced
1 tsp black peppercorns
1/4 bunch flat-leaf parsley, leaves picked
1 cup dry white wine
1/3 cup walnuts, roasted, chopped
Wilted greens , to serve
18 slices rustic-style bread, such as sourdough and ciabatta, toasted
1/2 Granny Smith apple, peeled, coarsely grated
1/2 small garlic clove, crushed
1/2 cup good-quality mayonnaise
Juice of 1/2 lemon

Adv

Autors
Preparation time
35
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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