Whisk together sour cream and lemon zest. Set aside.
Combine avocados, red chili and lemon juice. Season. For each serving, place a tart ring on a serving plate and spoon avocado mixture into ring. Carefully remove ring. Roll a slice of smoked ocean trout into a flower shape. Place next to avocado mixture. Top with sour cream. Drizzle with a little olive oil and garnish with freshly ground black pepper. Serve.
1. Chop tomato and place into saucepan with capers and zest splash on balsamic vinegar and cook until tomatoes break down.
2. Cook trout 1 min each side, then cover with hot tomato juice and leave to sit for at least 15 minutes.
3. Garnish with chopped parsley.
4. Eat at room temperature.
Preheat the oven to 350\u00b0F.
Reserve enough frond tips to make 1/4 cup before trimming the fennel bulbs. Slice the fennel thinly, Combine fennel, onion, garlic, oil, orange juice, stock and wine in a large shallow baking dish. Bake, covered, for 30 mins. Stir and bake, uncovered, for a further 20 mins or until the vegetables soften, stirring occasionally.
Meanwhile, bring a medium saucepan of water to the boil. Dip the vine leaves for 10 seconds and transfer immediately to a medium bowl of iced water. Drain on paper towels.
...
Heat 1/4 cup coconut milk in a small saucepan over medium heat, stirring occasionally, for 3-5 mins, until oil starts to separate from milk. Add 1/2 the curry paste and stir for 2-3 mins, until fragrant. Add remaining coconut milk, sugar, fish sauce and tamarind concentrate. Simmer for 5 mins, until thickened slightly. Stir in lime leaf then remove from heat.
Spread remaining curry paste over flesh side of fish. Heat 1/2 the peanut oil in a large frying pan over high heat. Cook fish skin-side down for 2 mins, or until crispy. Flip over and ...
Cook pasta in large saucepan of boiling, salted water according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet on medium heat. Shallow-fry sage, capers and onion, separately, for about 2 mins, or until crisp. Set aside.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish, skin-side up, for about 5 mins each side, or until crisp both sides and cooked to desired doneness.
Meanwhile, place pasta in a large bowl with lemon juice, chili sauce, garlic and 1/2 each of the sage ...
Preheat the oven to 425\u00b0F. Grease and line a baking pan with parchment paper.
Combine olive oil, breadcrumbs, red pepper flakes and lime peel in medium bowl. Place fish on prepared pan. Pat crumb mixture onto fish. Bake for 12 mins, or until fish is cooked through.
Meanwhile, for the crunchy nut slaw, combine lime juice, vegetable oil and fish sauce in large bowl. Add nuts, cilantro and cabbage; mix gently. Serve with fish.
Boil, steam or microwave the peas until just tender. Rinse under cold water and drain. Combine the peas in a medium bowl with the mint, basil, 2 tbsp of the oil and lemon juice.
Boil, steam or microwave the potato until tender and drain. Using a masher, coarsely smash the potato with the butter in a large bowl. Cover to keep warm. Season.
Meanwhile, heat the remaining 1 tbsp oil in large skillet on medium heat. Cook the fish until browned on both sides and cooked to desired doneness. Serve the fish with the mash and salsa.
an over high heat. Season trout fillets then cook, skin-side
rying pan on high. Dust trout with flour, shaking off any
il.
Cook snapper and ocean trout for 2 to 3 minutes
preheat oven to moderately hot.
Boil or steam the potatoes until tender, then set aside to serve with the fish.
Meahwhile place each fish fillet on a piece of aluminium foil, enough to cover and enclose the fish.
top each fillet with equal amounts of juice, capers, dill, garlic salt and pepper.
close the aluminium foil over the individual fillets. place on an oven tray and bake for 20 min, or until fish is cooked.
unwrap, place the fillet on a plate and sprikle with the parsley.
Preheat oven to 190\u00b0C (170\u00b0C fan-forced).
Line a large baking tray with baking paper and scatter half of the thyme, oregano, lemon and garlic across it diagonally (where the fish will lie).
Place the fish on top of the herbs and lemon and fill it's cavity with remaining herbs, lemon and garlic. Season well with salt and pepper.
Drizzle fish with the olive oil and place in pre-heated oven uncovered. Roast 15 minutes per kilo.
Cut the cucumbers into batons, and toss with a little salt.
Set aside one hour in a colander and allow to drain.
Rinse, drain and dry the cucumber, cover and chill.
Beat together the yoghurt, garlic, lime juice, herbs and pepper, fold in the cucumber and spoon into individual serving dishes.
Divide the sashimi between them and sprinkle with the nigella seeds.
in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
place the fish on plate, skin side up.
cover the skin with the chopped corriander (leaves and roots) and the chillies.
put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well ...
In a saucepan, cover potatoes with salted water. Bring to a boil. Cook 5-10 minutes, until tender. Drain.
In a frying pan, heat half of oil and vinegar. Saute onion 2-3 minutes.
Stir through gherkins, capers, mustard and honey. Cook 2-3 minutes. Toss in potatoes and dill. Season to taste.
Heat rest of oil in a pan on medium. Season trout. Cook, skin-side first, 2-3 minutes each side. Serve with salad.
Heat oil in a large saucepan over medium heat. Cook leek, garlic and chili for 3 mins, until soft. Add wine, tomatoes and 1 2/3 cups water. Bring to a boil then add saffron and orzo. Cook for 10-12 mins, until orzo is al dente.
Add fish, cover and simmer for 5-6 mins, until fish is cooked to your liking. Fold in parsley.
Serve with crusty bread and salad.
Heat oil in a large skillet on medium.
Cook fish, skin side down, 2-3 mins, or until golden and crisp. Turn and cook for a further 3 mins, until done to your liking. Season to taste. Squeeze lemon juice over cooked fish.
Meanwhile, for avocado salsa, toss together avocado, lime segments, and cilantro. Season to taste.
Serve fish straight from pan with salsa, oven-baked fries, and lemon wedges.
Combine stock, wine, dill sprigs and peppercorns in medium saucepan; bring to a boil. Reduce heat to low. Add fish; simmer gently for 5 mins or until fish is barely cooked. Remove fish from poaching liquid; discard liquid. Refrigerate fish until ready to serve.
Boil, steam or microwave potatoes until tender. Drain; cool, then halve potatoes.
Meanwhile, whisk yogurt, chopped dill and mustard in small bowl; season to taste. Place fish on serving plate; drizzle with oil. Serve with potatoes and dill yogurt.
Preheat a bbq or char-grill to medium-high.
Combine the parsley, mint, basil, anchovies, garlic, oil, mustard and capes.
Brush the potato slices with oil and cook for 5 minutes each side or until golden and cooked through.
Brush the fish with oil and cook for 2-3 minutes each side or until cooked to your liking.
Serve the fish with the potatoes and green sauce.
f the tail if the trout are too long for the