Ingredients

Method

• 2 x 300 g fillets trout or salmon, cut into strips
• black and white sesame seeds, for sprinkling
• sea salt and freshly ground black pepper, to taste
For the herbed butter:
• 4 large cloves garlic, finely crushed
• 2 t ginger, finely grated
• 1 t fresh thyme, finely chopped
• 4 T parsley, finely chopped
• 2 t mint, chopped
• 1 green chilli, seeded
• 100 g butter
• 1 lime, zested and ½ juiced
• sea salt and freshly ground black pepper, to taste
For the apple salad:
• 4 green apples, cored and sliced
• 4 red apples, cored and sliced
• 1 lemon (or 2 limes), juiced
• 8 sticks celery, thinly sliced
• 1 bulb fennel, thinly sliced
• 2 T mint, finely chopped
• 4 t parsley, chopped
• 4 t fennel fronds, chopped, plus extra to garnish
For the dressing, mix:
• ½ cup good-quality mayonnaise
• 3 t milk
• 2 T parsley, chopped
• 2 T fennel fronds, chopped
• salt, to taste

Method

Ingredients

Press the fish into the sesame seeds to create a crust. Fry in a nonstick pan for 1–2 minutes on each side, adding the herbed butter to the pan in the last minute of cooking time to coat the fish. Season to taste

Mix the salad and dressing and serve with the fish.