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Walnut Pangratatto Trout, Roasted Tomatoes And Fennel Salad
Recipe by Elise Pulbrook
Seafood lovers, sink your teeth into this delicious Trout dish, served with walnut pangrattato, roasted tomatoes and a crisp fennel salad. <p class="Body"></p>
- Steps
- Ingredients
Ingredients
Walnut Pangrattato
Roasted Tomatoes
Fennel Salad
Herb Oil
Olive Oil Baked Trout
To serve
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Steps
- Preheat oven to 180°C. Bring a small saucepan of water to the boil and prepare an ice bath in a small bowl.
- For the Walnut Pangratatto, combine all ingredients, except pecorino, in a bowl, ensuring ingredients are evenly mixed.
- Spread onto a lined oven tray. Bake until the crumbs are crispy and beginning to brown, about 10-15 minutes. Remove from oven and set aside to cool. Mix in the cheese and season with salt, to taste. Set aside in an airtight container until ready to serve.
- For the Roasted Tomatoes, place tomatoes onto a lined baking tray and drizzle with olive oil and salt. Bake until the tomato skins are beginning to split and the flesh has softened, about 10-15 minutes. Remove from the oven and set aside.
- For the Fennel Salad, remove the outer layer of the fennel, cut in half and remove core. Shave on a mandolin and place into a bowl. Chop 4-5 fennel fronds and add to the bowl along with parsley and chilli flakes. When ready to serve, toss with lemon juice, olive oil and season with salt to taste.
- For the Herb Oil, blanch herbs in boiling water. After 10-15 seconds, plunge the herbs into an ice bath. Drain well and squeeze out excess water. Place into a food processor and process with the oil until combined. Season with salt. Strain through a sieve lined with into a small bowl.
- Increase oven temperature to 220°C.
- For the Olive Oil Baked Trout, place the trout fillets skin side down into a large baking dish. Massage garlic and lemon zest into the flesh. Sprinkle with oregano, thyme and parsley. Pour olive oil and lemon juice evenly over the fillets and season well with salt and pepper.
- Bake until the flesh is beginning to look opaque and is about 80% cooked through, about 5-7 minutes.
- Remove the fillets from the from the skin with a fish spatula and place onto serving plates. Drizzle with pan juices.
- To serve, place trout onto serving plates and dress with the Herb Oil. Add Roasted Tomatoes, Fennel Salad and lemon wedges. Spoon the Walnut Pangratatto over trout and serve immediately.
