Crisp-skin trout with grapefruit, walnut and radicchio salad

AT A GLANCE

  • Serves 4 people

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

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

Topics:

WALNUTS, TROUT, MAIN, GRAPEFRUIT, FAST

Recipe:

MAX ADEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

July 2017

July 2017

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