Cherry garlic trout - November
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with Bashi Singh's champion chunky guacamole - 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 18-23 Gunagulla organic cherries, pitted and sliced head of garlic pearls (or one large clove finely chopped) extra virgin olive oil (we use Belwood Grove) squirt of lemon juice scrunch of black pepper 6 extra cherries to garnish |
Bashi Singh's Chunky Guacamole
one to two fresh avocados, diced one medium sized ripe tomato, diced one small red onion, or walking onion, finely diced 2 teaspoons of lemon juice 2 tablespoons of extra virgin olive oil sprigs of mint and coriander chunky salt and pepper to taste |
How to cook trout
In a small pan saute garlic pearls in a dash of olive oil till lightly browned
Add cherries and cracked pepper and stir until combined and warmed
Pour inside trout 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 cherries and cracked pepper and stir until combined and warmed
Pour inside trout 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.
Meanwhile: Guacamole
Mix all ingredients together and mix well adding salt and pepper last.
Lay on plates in a line along one side.
Serving
Fillet cooked fish (see above) and lay half on each plate beside salad
Arrange cherry garlic stuffing along the centreline of each fillet
Garnish with a few halved fresh cherries.
Serve to your favourite pet(s) with a flourish.
Mix all ingredients together and mix well adding salt and pepper last.
Lay on plates in a line along one side.
Serving
Fillet cooked fish (see above) and lay half on each plate beside salad
Arrange cherry garlic stuffing along the centreline of each fillet
Garnish with a few halved fresh cherries.
Serve to your favourite pet(s) with a flourish.