Apricot garlic trout - December
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with sliced cucumber and mint salad - serves 2
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The secret to few bones in your fish is not over-cooking and good filleting:
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Ingredients
One whole Gunagulla aquaponic fresh trout 5-8 Gunagulla organic apricots, pitted and sliced head of garlic pearls (or one large clove finely chopped) extra virgin olive oil (we use Belwood Grove) scrunch of black pepper 2 extra apricots and 6 grape tomatoes to garnish |
Sliced cucumber salad
One medium to large cucumber sliced diagonally Good drizzle of extra virgin olive oil Large sprig of mint finely chopped |
How to cook trout
In a small pan saute garlic pearls in a dash of olive oil till lightly browned
Add apricots and cracked pepper and stir until combined and warmed
Spoon into trout cavity along full length
Lay a sheet of baking paper over your BBQ hot plate and set to a low setting
or, if you have a pan big enough to lay the fish flat, set on the stove on a medium heat
or, bake in oven on low-medium heat
Once hot, smear fish with olive oil and lay it down with a sizzle
Cover with BBQ lid or wok lid
Allow to cook for approximately five to eight minutes depending on size (500g to 900g) (times may also vary depending on your appliance)
Turn over once nicely browned and repeat.
In a small pan saute garlic pearls in a dash of olive oil till lightly browned
Add apricots and cracked pepper and stir until combined and warmed
Spoon into trout cavity along full length
Lay a sheet of baking paper over your BBQ hot plate and set to a low setting
or, if you have a pan big enough to lay the fish flat, set on the stove on a medium heat
or, bake in oven on low-medium heat
Once hot, smear fish with olive oil and lay it down with a sizzle
Cover with BBQ lid or wok lid
Allow to cook for approximately five to eight minutes depending on size (500g to 900g) (times may also vary depending on your appliance)
Turn over once nicely browned and repeat.
Serving
Toss cucumber, olive oil and mint in a bowl until cucumber is thoroughly coated and shiny
Splay cucumber along one side of plate and top with remainder of mint dressing
Fillet cooked fish (see above) and lay half on each plate beside cucumber
Arrange apricot garlic stuffing along the centreline of each fillet
Garnish with a few halved fresh apricots and grape tomatoes.
Serve to your favourite pet(s) with a flourish.
Toss cucumber, olive oil and mint in a bowl until cucumber is thoroughly coated and shiny
Splay cucumber along one side of plate and top with remainder of mint dressing
Fillet cooked fish (see above) and lay half on each plate beside cucumber
Arrange apricot garlic stuffing along the centreline of each fillet
Garnish with a few halved fresh apricots and grape tomatoes.
Serve to your favourite pet(s) with a flourish.