TROUT WITH SALSA VERDE
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
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
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.
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