Rainbow Trout w Arugula Pesto & Quick Pickle Roots

Takes 4 hours (for pickling) – Serves 4

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!

- Fresh Rainbow Trout for 4
- 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 tsp. 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 tsp salt
- 1/2 cup extra virgin olive oil

Pickle method: Add beets, radishes and onion to a bowl with sugar and vinegar, combine. Cover and refrigerate for a minimum of 3 to 4 hours. Strain excess liquid prior to use.

Pesto method: Add all ingredients to a food processor, add oil slowly and pulse until pesto consistency is achieved. Add extra oil of required. Check seasoning. 

In a medium heat fry pan add a splash of olive oil. Pat down fish on both sides with a paper towel, season on both sides. Add to pan skin side down until skin is crispy.  Turn and complete frying. Meanwhile smear a generous tablespoon of pesto on a plate, add trout and pickled salad. Garnish with pea sprouts.