Australian
10 Minute Kitchen
Ingredients
1 x 150-200g rainbow trout fillet per person, skin on
1 whole fennel
1 red onion and 1 shallot
1 orange
Olive oil
Salt and pepper
Pinch of sugar
Small handful each of dill, parsley, finely chopped
Chives cut into batons
1 lemon
Method
Cut fillets into half creating a diamond shape by cutting off the ends.
Pick the tops of the fennel stalk then shave the bulb thinly with a mandolin or knife.
Cut onions into fine slices.
Place greaseproof paper on heavy cast iron pan, drizzle with olive oil and when at medium heat, place fish skin side down and season the flesh side. Cook for 2-3 mins.
To finish salad, peel the orange removing white pith and cut into segments. Squeeze remaining orange juice over salad.
Drizzle salad with olive oil, season with salt, pepper and a pinch of sugar.
Add dill, parsley and chives. Check seasoning.
After fish has cooked for 2-3 mins, flip over to flesh side down for 30 secs. Skin side should be crispy.
Place salad on a plate, sitting nice & high for presentation, and place fish on top.
Drizzle with extra virgin olive oil and grate some lemon zest over the top.
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