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John Paul Urizar
Pan-fried ocean trout is an all-too-easy fish dinner. We’ve hacked the technique for super-crisp skin by separating it from the fish flesh, patting it dry, then roasting it in a hot oven.
Ingredients
Kohlrabi salad
Method
1.Preheat oven to 200°C. For kohlrabi salad, trim top and bottom from kohlrabi. Discard trimmings and cut kohlrabi into julienne. Combine yoghurt, dill, mustard and capers in a small bowl. Season to taste then gently fold in kohlrabi.
2.Line an oven tray with baking paper. Using a sharp knife, remove skin from trout. Wash skin, then pat dry with absorbent paper. Place skin on tray and bake until crisp (10 minutes). Cut into thin strips with scissors.
3.Meanwhile, heat olive oil in a large frying pan over medium-high heat and cook trout until cooked medium-rare (2 minutes each side), or to your liking. Season to taste.
4.Serve trout with kohlrabi salad, topped with crisp skin.
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