Baked Trout with Wasabi Crème Fraîche.
Cook time: 20 mins | Prep time: 10 mins | Serves: 4
Ingredients.
Trout
700-800 g side of trout, skin on and pin-boned
Juice of ½ lemon
1 tablespoon mirin
1 tablespoon panko breadcrumbs
Wasabi crème fraîche
200 ml crème fraîche
2 teaspoons wasabi paste, or to taste
Sea salt flakes and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
To serve
5 shallots, thinly sliced
1 tablespoon fried garlic crumbs
Finely grated lemon zest
micro herbs
Method.
1. Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.
2. Place the trout, skin-side down, on the prepared tray. Drizzle the lemon juice and mirin over the flesh, then scatter evenly with the panko breadcrumbs.
3. Bake for 20-25 minutes, or until the trout is just cooked through and flakes easily.
4. Meanwhile, combine the crème fraîche and wasabi paste in a small bowl. Season with sea salt flakes and pepper, then stir through the olive oil.
5. To serve, spoon one-third of the wasabi crème fraîche over the trout. Scatter with the shallots, fried garlic crumbs and lemon zest. Serve immediately with the remaining wasabi crème fraîche alongside.
Serving note
