I HAVE always been a big fan of ocean trout, and its distinctive rosy pink/orange flesh and subtle flavour is ideal for my dish this week. Ocean trout is less salty in flavour, which will work in harmony with the spices and marinating liquors that this recipe requires. Once our trout has marinated for the required time the delicate flesh will change to a texture similar to smoked salmon, perfect for salads or sharing plates with friends.
When looking for your ocean trout, skip the large supermarkets and head to your local fishmonger or farmers market. Make sure your fish has clear eyes and a distinctive fresh aroma of the sea. Buying only the freshest fish available will ensure a great result.
Ask your fishmonger to fillet and pin bone your fish to avoid any mess when you get home. This dish requires a 1 to 1.5 kg fish, which will feed around 4-5 people. If you are cooking for less people, just use one fillet and pan fry the other for another meal or wrap in cling film and freeze for a later date.
So lets get started on this week’s recipe. I hope you enjoy it as much as I do:
