Sprouted buckwheat salad with confit trout and roast lemon sauce

AT A GLANCE

  • Serves 4 - 6 people

Sprouting is easy, but make sure you rinse the buckwheat two or three times a day to prevent mould appearing, and inspect the grains carefully before using. You'll need untoasted buckwheat for this recipe and begin two days ahead to sprout the buckwheat.

  • 145 gm (¾ cup) untoasted buckwheat
  • 80 gm baby or curly kale, trimmed
  • 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved
  • ½ cup each coarsely torn parsley and dill
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  •  
  • Confit trout
  • 1.2 litres olive oil
  • Thinly peeled rind of 1 lemon
  • 3 garlic cloves, crushed
  • 2 tbsp coriander seeds, crushed
  • 4 ocean trout fillets (200gm each), skin on, and pin-boned
  •  
  • Roast lemon sauce
  • 2 lemons, halved, plus 1 tsp lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp honey, or to taste
  • 60 ml (¼ cup) olive oil
01   Place buckwheat in a sieve and rinse well under cold running water. Place in a bowl, cover generously with water and soak covered for 20 minutes. Rinse again under cold running water, then transfer to a sprouter or a large fine sieve placed over a glass bowl and spread out buckwheat evenly all over sieve. Cover with a tea towel, and rinse and drain buckwheat 2-3 times a day until sprout tails appear (1-2 days). Refrigerate once sprouted.
02   For roast lemon sauce, preheat oven to 200C. Place lemons on a baking tray lined with baking paper and roast until golden and tender (20-30 minutes). Set aside to cool. Squeeze pulp and juice into a small bowl (discard seeds and skin) and whisk in mustard and honey. Add oil in a thin steady stream, whisking continuously until incorporated. Stir in the 1 tsp of lemon juice, and thin with a little warm water to drizzling consistency if too thick. Season to taste and refrigerate until required.
03   For confit trout, heat oil, rind, garlic and coriander seeds in a large saucepan over medium heat to 60C on a thermometer. Add trout and cook until just cooked through (8-10 minutes). Remove with a slotted spoon and drain on absorbent paper. Carefully remove the skin and break into large chunks.
04   Combine kale, fennel, fronds, herbs and sprouted buckwheat, drizzle with lemon juice and extra-virgin oil, season to taste, toss to combine and serve topped with confit trout, with roast lemon sauce alongside.

Topics:

KALE, DILL, FISH, MODERN AUSTRALIAN, CORIANDER, FENNEL, GARLIC, TROUT, DRINK SUGGESTION, SALAD, LEMONS, WINTER, SEAFOOD, PARSLEY, MAIN, BUCKWHEAT

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND ALICE STOREY

Drinking Suggestion:

BOTTLE-AGED HUNTER SÉMILLON. , suggested by MAX ALLEN

FEATURED IN

Jun 2014

Jun 2014

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