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Seared Trout With Shallots, Capers And Parsley

Ingredients

  • 4 x 200g Petuna Ocean Trout fillets, skin on
  • 1 tablespoon plain flour
  • A third cup vegetable oil
  • 1 cup flat leaf parsley leaves
  • Half cup large capers, drained
  • 4 red shallots, finely sliced
  • Extra virgin olive oil and micro herbs, to serve

Yoghurt sauce:

  • 3 slices stale bread, crusts removed soaked in water and squeezed
  • 1-2 cloves garlic
  • Half teaspoon honey
  • 1 egg yolk
  • 200ml extra virgin olive oil
  • 200g plain yoghurt
  • 2 teaspoons lemon juice

Servings: 4

Prep and cook time: 30 minutes

Method

  1. To make the yoghurt sauce, combine the bread, garlic, honey and egg yolk in a blender or food processor and process until smooth. Add the olive oil and yoghurt and process to combine. Stir in the lemon juice and season to taste.
  2. Lightly dust the skin of the fish with flour and season with sea-salt.
  3. Heat half the oil in a large frying pan over a high heat and cook the fillets skin side down for 3-4 minutes or until the skin is crisply golden. Turn the fillets over and cook for a further 2 minutes. Remove to a warm plate and wipe out the pan with a paper towel.
  4. Heat the remaining oil in the pan and fry the capers, then the shallots and finally the parsley, removing each with a slotted spoon and draining them on a paper towel.

To Serve

Serve the crispy fillets on a bed of steamed mixed grains with the yoghurt sauce, fried aromatics, a garnish of tiny leaves and a drizzle of olive oil.

Recipe and picture contributed by Petuna