Name: Ocean trout with remoulade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Ocean trout; 1 tablespoon olive oil; 4 ocean trout fillets, bones removed; baby spinach, to serve; Remoulade; 2 egg yolks; 1 tablespoon lemon juice; 1 teaspoon wholegrain mustard; 1/2 cup olive oil; 1/4 cup hot water; 2 gherkins, finely chopped; 2 tablespoon chopped fresh flat-leaf parsley; 2 anchovies, drained, finely chopped; 1 tablespoon capers, rinsed, chopped

Ocean trout with remoulade

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Ocean trout

1 tablespoon olive oil

4 ocean trout fillets, bones removed

baby spinach, to serve

Remoulade

2 egg yolks

1 tablespoon lemon juice

1 teaspoon wholegrain mustard

1/2 cup olive oil

1/4 cup hot water

2 gherkins, finely chopped

2 tablespoon chopped fresh flat-leaf parsley

2 anchovies, drained, finely chopped

1 tablespoon capers, rinsed, chopped

Method

1.Heat oil in a large frying pan on medium. Season trout and cook for 3-4 minutes each side or until done to your liking.

2.REMOULADE Meanwhile, place yolks, lemon juice and mustard in a food processor or blender, and process until smooth. With motor running, add oil in a thin stream through the chute until dressing thickens. Stir in remaining ingredients.

3.Serve ocean trout with remoulade and baby spinach.

For an even quicker remoulade, combine 1/2 cup of good-quality mayonnaise with lemon juice. Stir through gherkins, parsley, anchovies and capers.
Note

Woman's Weekly Food

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Ingredients

Method

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