SPECIAL SEAFOOD MENU
STARTERS
• Prawn pâté with poppy-
seed Melba toast
• Thai-style steamed mussels
MAINS
• Crisp-skinned trout fillets with chive-and-olive flecked potato-and-watercress salad
• Pan-grilled calamari salad
• Poached fish in celery broth with asparagus and lemony mayonnaise
DESSERT
• Roasted nectarines with
walnuts, chilli, honey and
mint on yoghurt
CRISP-SKINNED TROUT FILLETS WITH CHIVEAND-OLIVE POTATO-ANDWATERCRESS SALAD
“Cook the trout gently (skin-side down only), over a low, slow heat to crisp the skin.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 30 minutes
lightly smoked rainbow trout 2 x 250 g, deboned and filleted
olive oil ½ cup
sea salt and freshly ground black pepper, to taste
Woolworths medium Mediterranean potatoes 1 kg
white wine vinegar 4 T
Dijon mustard 1 t
chives 20 g, finely chopped
pitted black Kalamata and green olives 70 g, chopped
watercress 80 g
Bring the trout to room temperature, then lightly oil and salt. Peel and slice the potatoes, Mix the,olive oil with the mustard and season to taste. Gently mix with the vinegar-marinated potatoes, using 2 spatulas to prevent breaking. Check the seasoning. Mix the chives with the olives. Place the oiled trout skin-side down on an unheated grill pan (coated with non-stick spray to prevent sticking). Bring to a low heat and grill until the skin is brown and crisp and the flesh barely cooked through. There's no need to grill the flesh side. Season lightly with black pepper. Turn the watercress onto a platter, then spoon over the potatoes and chive-and-olive mix. Flip the crisp-skinned trout – skin-side up – onto the salad. Serve immediately.
