Crisp-skin trout with grapefruit, walnut and radicchio salad


In Lebanon, baharat, fish and rice is a classic combination. We've freshened it up with a salad.

You'll need

80 gm walnuts 4 ocean trout fillets (180gm each), skin on, pin-boned 2 tbsp olive oil ½ head radicchio, thick stems discarded, leaves torn 1 cup (loosely packed) mint 1 cup (loosely packed) coriander 4 radishes, thinly sliced on a mandolin 2 small fennel bulbs, thinly sliced on a mandolin, fronds reserved 2 golden shallots, thinly sliced on a mandolin   Spiced citrus dressing 50 ml extra-virgin olive oil 1 grapefruit, rind finely grated, segmented, juice squeezed from membrane Finely grated rind of 1 lemon, juice of ½ 1 tsp baharat (see note) 1 long red chilli, finely chopped 1 garlic clove, finely grated

Method

  • 01
  • Preheat oven to 180C. Roast walnuts on an oven tray until darkened (6-8 minutes). Coarsely chop.
  • 02
  • For spiced citrus dressing, whisk ingredients, except grapefruit segments, in a bowl, season to taste, then stir in grapefruit segments.
  • 03
  • Pat trout dry with paper towels and season. Heat oil in a non-stick frying pan over medium-high heat, add trout skin-side down, then place a heavy saucepan on top to weigh down fish and fry until skin is crisp (3-4 minutes). Turn and fry until medium rare (1-2 minutes). Transfer to a plate.
  • 04
  • Toss remaining ingredients, walnuts and dressing in a bowl, and serve with trout.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Baharat, a Middle Eastern spice blend, is available from Herbie’s Spices (herbies.com.au) and Middle Eastern delicatessens.

Featured in

July 2017

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