Burn & Warne - Magazine - Page 9
GRILLED TROUT WITH CHARRED
PEACH, HERITAGE TOMATO AND
BASIL SALAD
INGREDIENTS
METHOD
2 trout fillets, about 150 grams each
1 teaspoon olive oil
Salt and black pepper
For the salad:
2 ripe peaches, halved and stoned
200 grams heritage tomatoes, cut into wedges
75 grams rocket
½ small cucumber, sliced into ribbons
40 grams feta cheese, crumbled
2 tablespoons fresh basil leaves
1 tablespoon toasted pine nuts
For the dressing:
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon runny honey
1 teaspoon wholegrain mustard
Salt and black pepper
Heat a griddle pan over a medium high heat. Brush
the peach halves with a little olive oil and cook for 2
to 3 minutes on each side until lightly charred. Slice
into wedges.
Season the trout with salt and black pepper. Cook
skin side down in a non-stick frying pan with the
remaining olive oil for 4 to 5 minutes. Turn carefully
and cook for 1 to 2 minutes until the fish flakes easily.
In a large bowl, combine the peaches, tomatoes,
rocket, cucumber ribbons, basil, feta, and toasted
pine nuts.
Whisk together the dressing ingredients and drizzle
over the salad. Toss gently to coat.
Divide the salad between two plates and top with
the warm trout fillets. Serve with a wedge of lemon if
desired.
WHY IT COMPLEMENTS BAREFOOT WALKING
After a relaxing barefoot walk on the beach or across soft grass, this light, seasonal meal helps replenish
energy without feeling heavy. Trout provides high quality protein and heart healthy omega 3 fatty acids,
while peaches and tomatoes are packed with vitamins, antioxidants, and hydration. It is a fresh, elegant
dish that captures the flavours of late summer.
LIFESTYLE MAGAZINE
9
