Ocean trout with celery, witlof and apple salad, and anchovy dressing

Cooking Fish Ocean trout with celery, witlof and apple salad, and anchovy dressing

This dish may sound and look impressive but you will be amazed how quick and easy it is to produce.

Lables: High protein Low carb Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Brush ocean trout with 1 tablespoon oil and season to taste with salt and pepper.
  2. Heat a large, heavy-based frying pan over medium heat until very hot. Add ocean trout, skin-side down first, and cook for 2 minutes each side for medium-rare or until cooked to your liking.
  3. Place anchovies, lemon juice and remaining oil in a bowl and whisk to combine. Stir in chives. Place lemon rind, celery heart, witlof, apple and chilli flakes in a bowl and toss to combine. Divide salad and ocean trout among plates. Drizzle with dressing. Serve.

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4 x 200g ocean trout or salmon fillets
1/4 cup olive oil
16 anchovy fillets, finely chopped
Finely grated rind and juice of 1 lemon
2 tbsp finely chopped chives
1 celery heart , cut diagonally into 1.5cm-thick slices
2 witlof, halved lengthways
1 granny smith apple, quartered, cored, thinly sliced
1/2 tsp dried chilli flakes

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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