Pan-fried Cajun trout fillet with red pepper & hazelnut salsa
This light lunch/brunch dish really let's the trout sing. The tangy salsa and Cajun spice really cut through the richnessof the trout. The crispy fish skin and hazelnuts add great texture. A light, summery meal to impress your friends.
Ingredients
- 4 rainbow trout fillets Mixed ratings!
- 1 tbsp Cajun spice
- 1 tbsp cornflour
- 2 red peppers
- 1 tsp finely chopped chives
- 1 tsp finely chopped coriander
- 1/2 a shallot, peeled and finely diced
- Juice of half a lemon
- 50g blanched hazelnuts
- 1tbsp good quality rapeseed oil
- (optional) 4 slices of yesterday's sourdough (or other good quality bread)
Method:
(Optional) To make the croute, drizzle the sliced bread with rape seed oil, season and bake in a hot oven until golden (approx 7 minutes)
1: Roast the hazelnuts for 5 minutes at 180°C until golden in colour, remove from oven and roughly chop once cool.
2: Put the whole red peppers into a hot oven and cook until blackened and blistered (approx 35 minutes) remove and place in a bowl covering tightly with clingfilm, leave for 10 minutes to sweat.
3: Once cool, peel the red pepper, discarding the skin and seeds. Chop the flesh into dice and place in a bowl. Add the herbs, lemon juice and shallot, season and dress with oil.
4: Mix the Cajun seasoning & cornflour and dust the flesh side of the trout fillets with the spice mixture
5: Cook in a hot pan (as per my blog) until cooked through and crispy.
6: Mix the hazelnuts through the salsa at the last minute to stop them going soggy.
7: Serve by topping the croute with salsa, before placing the trout skin side up on top.