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Ocean Trout with Macadamia & Thyme Crust


Angus

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Easy but tasty.

I much prefer ocean trout to atlantic salmon. In my opinion a much better, subtler flavour.

First make the crust. Using a mortar and pestle grind up some salt and pepper, lemon juice, macadamia nuts and thyme.

This will form a chunky paste which will coat the fish well. It also keeps a lot of the natural moisture of the fish in while baking improving (rather not loosing) this great flavour. Also while being flavoursome, it compliments as opposed to ditracts from the trout.

The Kifpler potato's pictited where skinned and coated in the left over thyme and olive oil. They required about 10 minutes longer than the fish.

Served with very simple greens so as to not complicate things.

post-63-144598555078_thumb.jpg

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