Ocean trout with fennel, grapefruit and pomegranate salad

Ocean trout with fennel, grapefruit and pomegranate salad

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

I find the best way to cook ocean trout is to simply season with salt and pepper, pan-fry on the skin side until crispy, then flip it over and quickly sear until just cooked. For this recipe, you can substitute the trout with salmon or any meaty white fish like monkfish or ling fish. A citrusy, anise-flavoured salad always goes well with fish. And mandarin, blood orange, dill and asparagus are all good alternatives for this recipe.

Ingredients

Quantity Ingredient
2 fennel bulbs
1 lime, juiced
1 grapefruit
1/2 pomegranate
salt and pepper
2 tablespoons olive oil
4 ocean trout fillets, skin on, pin-boned
extra-virgin olive oil
sea salt flakes

Method

  1. Cut the tops off the fennel, saving the leafy green fronds for garnishing. Use a mandolin slicer, with the flat side of the fennel facing the blade, and slice the fennel very thinly. Put the shaved fennel in a bowl and mix with the lime juice to stop oxidation. Peel the grapefruit, removing the bitter white pith, then use a small knife to slice between the membranes to remove each segment. Put the grapefruit segments in the bowl with the fennel.
  2. Bash the back of the pomegranate with a wooden spoon until the seeds fall out. Pick out all the white pith and discard it, then add the juicy red seeds to the fennel and grapefruit. Season with salt and pepper, and set aside.
  3. Heat the olive oil in a frying pan over medium heat. Season the trout with salt and pepper, then cook, skin side down, for 2–3 minutes, or until the skin is crisp. Turn the fish over and cook for a further 2 minutes, or until cooked to your liking.
  4. To serve, place a handful of salad on each plate, top with a piece of trout, drizzle with extra-virgin olive oil and sprinkle with sea salt flakes. Scatter over some chopped fennel fronds for garnish.
Tags:
Have
You
Eaten
Billy
Law
Table
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