Baked trout with wasabi crème fraîche.
Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Ingredients.
Trout
700-800 g side of trout, skin on and pin-boned
½ lemon, juiced
1 tablespoon mirin
1 tablespoon extra virgin olive oil
2 tablespoons panko crumbs
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, store-bought
½ lemon zest, finely grated
micro herbs such as baby sorrel
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. Add olive oil, panko crumbs and season with sea salt flakes and cracked pepper.
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, lemon zest and micro herbs. Serve immediately with the remaining wasabi crème fraîche on the side.
Cooking Notes;
Omit panko crumbs or use gluten free breadcrumbs for a gluten free recipe.
