TO DRINK: An unwooded Chardonnay has citrus flavours for an ideal match
Crunchy apple and fennel salad with pickled trout
Ingredients
- PICKLED TROUT
- 30ml (2 tbsp) fresh ginger, grated
- 45ml (3 tbsp) pickled ginger, finely chopped
- 125ml (½ cup) pickled ginger liquid
- 30ml (2 tbsp) lime juice
- a handful of mint, chopped
- 15ml (1 tbsp) sesame oil
- 3 x 300g whole fillets of lightly smoked trout, skinned
- DRESSING
- zest and juice of 3 oranges
- zest and juice of 2 lemons
- 10ml (2 tsp) olive or avocado oil
- 1 garlic clove, crushed
- salt and freshly ground black pepper, to taste
- SALAD
- 4 baby fennel bulbs, thinly sliced
- 3 green apples, thinly sliced
- 2 red onions, peeled and thinly sliced
- a handful of fresh or dried coconut shavings
- 45ml (3 tbsp) black sesame seeds
- a handful of watercress, to serve
Instructions
1
For the trout, combine the ginger, pickled ginger, pickled ginger liquid, lime juice, mint and sesame oil in a small bowl.
2
Drizzle over the trout fillets and wrap in plastic wrap. Place in the fridge for 1 hour.
3
For the dressing, combine the orange and lemon zest and juice, oil and garlic. Season.
4
Pour the dressing over the fennel, apple and red onion slices. Sprinkle with coconut shavings and sesame seeds.
5
Thinly slice the trout and serve on a bed of fennel salad with a handful of watercress.
