Crispy-Skin Ocean Trout, Salsa Verde & Spring Onion with Offshoot Rosé

Crispy-Skin Ocean Trout, Salsa Verde & Spring Onion with Offshoot Rosé

Ingredients

1 fillet of ocean trout, (1.2kg) scaled and boned
1 bunch tarragon, leaves picked
1 bunch chervil, leaves picked
1 bunch flat leaf parsley, leaves picked
1 bunch basil, leaves picked
50ml sherry vinegar
30g white anchovies
1 tbsp capers
2 tsp Dijon mustard
2 garlic cloves
100ml extra virgin olive oil
12 spring onions, trimmed

Method

Preheat oven to 210°. Place fish skin-side up on a tray covered with baking paper and season skin with salt and pepper. Cook for 12 minutes. Very gently remove fish skin and place on a separate tray lined with baking paper. Keep fish warm.

Place skin in oven for a further 10-15 minutes until skin is crisp. Remove and snap into shards.

Place a nice serving platter over fish and flip over.

To make the salsa verde, whiz herbs, vinegar, anchovies, capers, mustard, garlic and oil in a food processor until smooth. Season to taste. You can also use the salsa verde as a marinade for just about any meat, so make a little extra and pop it in the fridge for later.

Heat a skillet or frying pan and chargrill or fry spring onions for a few minutes.

Gently tease apart fish into pieces, drizzle salsa verde over top and garnish with onions and fish skin crackle.

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