Recipes

Serves 4

 

 

1 garlic clove, chopped

8-10 capers, chopped

2-3 gherkins (cornichons), chopped

2-3 anchovies, chopped

½ cup each basil, mint & parsley leaves, chopped

olive oil

a splash of red wine vinegar

1 tspn Dijon mustard

freshly ground salt & pepper

1 small red onion, finely sliced

1 red capsicum, seeds & ribs removed & finely sliced

1 telegraph (continental) cucumber, finely sliced

6 vine ripened (or 12 large cherry) tomatoes, halved

4 small whole baby trout

plain flour

 

 

To make salsa verde, chop together garlic, capers, gherkins, anchovies, basil, mint and parsley. Add ¼ cup oil, vinegar, mustard and seasonings. Mix well and taste for seasoning.

 

In another bowl, toss onion, capsicum, cucumber and tomatoes.

 

Then heat a thin layer of oil in a large pan and cook lightly floured fish for about 5-6 mins, turning once. Drain well.

 

To serve, scatter salad on individual plates and place trout on top, with a large dollop of salsa verde on the side.