Easily mistaken for salmon, ocean trout is the same color and once cut into fillets they do look similar, but that where its stops as far as I am concerned. The trout are more of an adult fish, a bit more grown up than the salmon, it’s tender and less sweet as salmon but full of delicious flavor. With endless cooking options, how you wish to eat yours is up to you, steamed, grilled, BBQ or fried, just a few ideas.Trout goes with just about any salad, rice or grain, but exceptionally well with fresh green vegetables and a sweet potato mash, trust me once you taste this mash, you’ll want it every day of the week!
What you will need……
2 ocean trout fillets (suitable for 2 serves)
1 bunch asparagus, stalky ends removed
150 g green beans, ends removed
1 medium-sized carrot, sliced
1 medium-sized sweet potato, peeled and cut into 3 cm sized portions
2 small potatoes, peeled and halved
1 tbsp butter
¼ cup milk
salt and pepper
lemon or lime wedges to serve
How to do it………..
Using a steamer for the vegetables, get it steaming so you can pop your vegetables in just before serving. Place sweet potato and potato into a large pot of salted boiling water, cook until soft enough to mash. While the potatoes are boiling heat a fry pan with a little oil, drizzle skin side of trout with oil and salt and pepper and lay skin side down in the hot fry pan until the skin is crispy and brown, then turn over for a further 3 minutes. Wrap fish loosely in foil and set aside while you mash your potatoes. Firstly, place carrots in the steamer and cook until almost al dente. Once your potatoes are mashed add the butter, milk and salt and pepper to taste, return to a low heat to keep warm. Add the asparagus and green beans to the steamer for a further 2 minutes. Serve loaded onto a plate with a wedge of lemon or lime…… enjoy!