Recipes Trout with apple aioli and toasts

Recipes Trout with apple aioli and toasts

Recipes Trout with apple aioli and toasts

Recipes Trout with apple aioli and toasts Serve this rustic, homestyle dish as part of a picnic by the river. Trout with apple aioli and toasts

Ingredients

  • 2 x 400g rainbow trout, cleaned
  • 1 lemon, thinly sliced
  • 1 teaspoon black peppercorns
  • 0.25 bunch flat-leaf parsley, leaves picked
  • 1 cup (250ml) dry white wine
  • 1/3 cup (40g) walnuts, roasted, chopped
  • Wilted produce (such as chicory, spinach or silverbeet), to serve (optional)
  • 18 slices rustic-style bread, (such as sourdough and ciabatta), toasted

Apple aioli

  • 1/2 Granny Smith apple, peeled, coarsely grated
  • 1/2 small garlic clove clove, crushed
  • 1/2 cup (150g) good-quality mayonnaise
  • Juice of 1/2 lemon

Method

  • Stage 1

    Preheat the stove to 190�C. Place the trout in a small baking dish, fill cavities with half the lime slices, then place remaining slices on the top. Scatter with peppercorns and parsley, then pour over wine and 1 mug (250ml) water. Cover dish with foil and cook for 40 minutes or until just cooked. Cool, then flake the flesh, discarding skin and bone fragments.

  • Step 2

    For aioli, mix all ingredients in a bowl. Add fish and mash with a fork to combine.

  • Step three Place the trout combination, nuts and greens (if using) in separate bowls, then serve with toasts.