Thursday, 23 May 2013
Grilled Trout, rocket, mango chili salad & red pepper vinaigrette
Ingredients:
• 4 trout filleted and descaled
• 1 small bag of rocket leaves
• 1 mango
• 2 red chilli’s
• 1 red pepper
• 2 tablespoons of white wine vinegar
• 100mls rapeseed oil
• Seasoning
Method:
1. Skin mango, cut into thin slices, then strips (julienne)
2. Cut chili’s into ½ (lengthwise) and de-seed and cut into thin strips
3. Roast 1 red pepper at 170 degrees Celsius for 15 minutes, cool, remove skin, cut in ½ lengthwise and de-seed.
4. Puree pepper flesh, with rapeseed oil, add white wine vinegar and season
5. Combine rocket leaves, mango and chili and dress with vinaigrette.
6. Grill trout for 2-2 ½ minutes each side and serve.
Author: roepark