1.2 kg fresh ocean trout fillet
Sea salt and Pepper
3 Blood Oranges, peeled and sliced
Fresh herbs and edible flowers for garnish
Preheat oven on Fan grill to 220°C.
Line a large baking tray with non-stick paper. Place trout skin side down and drizzle with 1 tablespoon Honey &Lemon Thyme Glaze, olive oil, season with salt & pepper.
Place in oven on top shelf and cook for 15minutes or until cooked to your preferred likeness.
Remove from oven a rest for 7 minutes.
Spread the Yoghurt mixture over the trout.
Drizzle the Salsa Verde and top with the blood oranges.
Garnish with fresh herbs and flowers.
Drizzle over the honey and lemon thyme glaze.
¼ cup of honey
Juice and zest of 1 lemon
Sprigs of fresh lemon thyme
Heat together the honey, lemon zest, juice and thyme over low heat.
Set aside too cool.
½ cup of tarragon leaves
½ cup mint leaves
2 cups of parsley leaves
2 cloves of garlic, chopped
2 teaspoons Dijon mustard
2 tablespoons small capers in brine
2 tablespoons sherry vinegar
200 ml light olive oil
Finely chop the herbs, capers and garlic,place in small metal bowl.
Mix in the mustard, olive oil and vinegar.
Season with salt & Pepper.
200ml natural yoghurt
Sea Salt & Pepper
In a small bowl stir the salt and pepper into the yoghurt.
Line a colander with cheese cloth and pour in yoghurt mixture.
Set the colander over a bowl to catch the moisture and place the fridge for 24 hours.
After draining for 24 hours, stir the mixture and store in a covered container in the fridge until ready to use.
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