Name: Blackened trout with charred beetroot and citrus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the trout: ,beetroot 8,Olive oil, for drizzling ,Balsamic vinegar, for drizzling ,Sea salt and freshly ground black pepper, to taste ,whole trout 1 x 800 g,oranges or ClemenGolds, halved 4,Muscovado sugar 2 T,butter 2 T,Kale, for serving ,For the marinade, mix: ,paprika 2T,cayenne pepper 2T,dill, finely chopped 30 g,Italian parsley, finely chopped 2T,lemons, zested and juiced 2,Worcestershire sauce 2T,olive oil 1⁄2cup

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Steamed cabbage wedges and trout with lemon and dill

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the steamed cabbage:

250 g small Mediterranean potatoes, thinly sliced
sea salt, to taste
A few sprigs dill, plus extra to garnish
1⁄2 Spitzkoppe cabbage, cut into wedges
250 g lightly smoked fresh rainbow trout , halved lengthways

For the dressing, mix:

1 lemon, zested and juiced
2 T olive oil
sea salt and freshly ground black pepper, to taste

Method

Steam the potatoes with the salt and dill until very tender. Spoon onto 2 large plates.

Steam the cabbage and divide between the plates. Meanwhile, slowly fry the lightly oiled trout, skin side down, in a nonstick pan until the skin is very crisp. Don’t turn, rather keep the flesh moist.

Add to the plates. Spoon over the dressing and garnish with dill.

Serve warm or at room temperature.

Cook's note: The cabbage must be barely tender to make this dish successful.

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Blackened trout with charred beetroot and citrus