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Pan Fried Ocean Trout

Ingredients

  • 500g frozen peas
  • 40g butter
  • 2 tbsps olive oil
  • 4 pieces of 200g Petuna ocean trout fillets with skin on
  • 2 cups of mixed herb leaves – flat Italian parsley, dill, coriander, or mint
  • 2 tsps lemon juice
  • Red capsicum Mayonnaise
  • 1 red capsicum
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 200ml olive oil (make sure it’s not extra virgin)
  • 2 tsps lemon juice
  • Sea salt and black pepper to taste

Servings: 4

Prep: 25–30 mins | Cook: 45 mins

Method

Ocean Trout:

  1. Cook peas in salted water (for 1 minute, or until tender) and then run under cold water so they don’t overcook.
  2. Put butter in pan and add peas – warm only and then roughly mash. Season with sea salt and black pepper.
  3. Heat oil in non-stick fry pan, season fish and cook skin side down on high heat until crisp and brown (3 minutes on skin side, 2 minutes on flesh side).

Mayonnaise:

  1. Roast capsicum in oven on 200°C (for 40 minutes), or until soft and browned (on the outside).
  2. Cover and let stand to cool, peel and remove seeds and roughly chop flesh.
  3. Place egg yolks, mustard, lemon juice in food processor, process until all ingredients are well combined.
  4. Add oil slowly in whilst the processor is on. Add capsicum, blend and season well.

To Serve

Place a dollop of mayonnaise on the plate and smear with a spoon. Add crushed peas, ocean trout and herbs. Serve with a potato salad.

Recipe and picture contributed by Petuna