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Chef’s Kitchen Breathe : Sat, Drink, Sleep (Part 1) - Marinated trout with purslane and guacamole

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Marinated trout with purslane and guacamole

Marinated trout with purslane and guacamole

Marinated trout with purslane and guacamole

The flavour combinations marinade

·         200g mixed vegetables (carrots, celery stalks and white onion)

·         30g salt

·         15g white sugar

·         5 fresh bay leaves

·         20g freshly ground black pepper

·         1 x 800g rainbow trout, filleted

Purslane

Purslane

Dressing

·         50ml sunflower oil

·         1 shallot, chopped

·         100ml chicken stock

·         15ml (1 tbsp) honey (preferably fynbos honey)

·         50ml hazelnut oil

·         30ml (2 tbsp) sherry vinegar or balsamic vinegar

·         Salt and freshly ground black pepper, to taste

Guacamole

·         ½ avocado

·         5ml (1 tsp) lemon juice

·         Salt and freshly ground black pepper, to taste

·         300g fresh purslane (see cook’s tip) or basil, washed

How to do it

1.    For the marinade, finely chop or use a blender or food processor for the vegetables,in order to extract as much of the flavour as possible.

2.    Add the salt, sugar, bay leaves and black pepper, and marinate the trout fillets, making sure the fish is covered by the marinade. Marinate for 24 hours in the fridge.

3.    For the dressing, heat the oil in a pan over medium heat and sear the shallot until transparent. Add the chicken stock and reduce the mixture by half on low-medium heat. After the mixture has cooled down add the honey, hazelnut oil and sherry or balsamic vinegar. Season to taste.

4.    For the guacamole, blend the avocado with the lemon juice and season to taste.

5.    When ready to plate, marinate the purslane or basil in the dressing for a few minutes. Using a large spoon, make a thin ‘lake’ with 15ml (1 tbsp) of guacamole in the centre of the plate. Wash the marinade off the trout under cold running water. Dry the trout with paper towel and cut into 0,5cm slices, at the same time removing the skin. Arrange the slices of trout on the guacamole. Remove the purslane or basil from dressing, and place carefully on the sliced fish. Finish off with a little dressing.

Cook's tip

Forage for purslane (Portulaca oleracea) in the veld. We do not know of any retailers other than Springfontein Wine Estate’s horticulturist Hildegard Witbooi who offer this common ‘weed’ for sale, although the seeds are readily available at online stores.

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