Rainbow Trout w Arugula Pesto & Quick Pickle Roots
This crazy simple dish contains all the flavours of a relaxing running brook - flavours that will cleanse your soul and take you back to nature. Wow… I sound like I’ve sold the car and moved off the grid!
Takes 4 hours (for pickling) – Feeds 3
- Fresh Rainbow Trout for 3
- Pea sprouts for garnish (parsley is fine also)
Ingredients for quick pickle roots:
- 2 thinly sliced beets
- 3 thinly sliced radishes
- 1/2 medium red onion, finely diced
- 1 teaspoon sugar
- 1/4 cup rice vinegar
Ingredients for arugula pesto:
- 2 cups of packed arugula leaves
- 1/2 cup of walnuts
- 1/2 cup Parmesan cheese
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
Pickle method: Add beets, radishes and onion to a bowl with sugar and vinegar. Cover and refrigerate for a minimum of 3 to 4 hours. Strain excess liquid prior to use.
Pesto method: Add all ingredients to food processor, add oil slowly and pulse until pesto consistency is achieved. Add extra oil of required. Check seasoning.
In a med/high heat pan add a splash of olive oil. Season trout on both sides. Add to pan skin side down until skin is crispy. Reduce heat to low/med and complete grilling on other side. Approx. 60 seconds skin side then 2 mins on flesh side depending on thickness. Let fish rest for 3 minutes. Meanwhile smear a generous tbsp. of pesto on plate, add trout and pickled salad. Garnish with pea sprouts.