Name: Ocean trout escalopes with walnut-pomegranate salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 20 gm butter; 800 gm piece of skinless ocean trout, thinly sliced diagonally into 8 escalopes; Walnut-pomegranate salsa; 100 gm (1 cup) walnuts; Juice of 2 limes; Arils from ½ pomegranate; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped coriander; 2 tbsp mild-flavoured extra-virgin olive oil

Ocean trout escalopes with walnut-pomegranate salsa

Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.

Serves 4

Prep

10M

Cook

10M

Total

20M

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We cook these escalopes on only one side and let the heat just set the proteins, which gives them a silky texture. You could also do this under a hot grill. Add bread and a green salad for more of a meal.

Ingredients

1 tbsp olive oil

20 gm butter

800 gm piece of skinless ocean trout, thinly sliced diagonally into 8 escalopes

Walnut-pomegranate salsa

100 gm (1 cup) walnuts

Juice of 2 limes

Arils from ½ pomegranate

¼ cup coarsely chopped mint

¼ cup coarsely chopped coriander

2 tbsp mild-flavoured extra-virgin olive oil

Method

1.For walnut-pomegranate salsa, preheat oven to 180°C and roast walnuts on an oven tray until golden (6-7 minutes). Cool, then finely chop walnuts and transfer to a bowl. Add lime juice, pomegranate and herbs, toss to combine, then toss with oil and season to taste.

2.Heat olive oil in a large frying pan over high heat, add butter, season trout, add to pan and cook on one side until flesh is pink (1½-2 minutes). Transfer to plates and serve topped with salsa.

Drink Suggestion: Full-flavoured pale, dry rosé. Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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