Seared Petuna Trout Fillets with Crispy Shallots, Capers & Parsley
A quick and easy meal from our friends at Petuna, served with yoghurt dressing on a bed of mixed grains.
At a glance
Approx 1 hour
Serves 4 people
Ingredients
2 tsp lemon juice
1 tbsp plain flour
4 x Petuna ocean trout fillets, skin on
1/3 cup vegetable oil
1 cup flat leaf parsley leaves
½ cup large capers, drained
4 red shallots, finely sliced
extra virgin olive oil and micro herbs, to serve
Yoghurt Sauce Ingredients
3 slices bread, crusts removed, soaked in water and squeezed
½ clove garlic
½ tsp honey
1 egg yolk
200ml extra virgin olive oil
200g plain yoghurt
Method
To make the yoghurt sauce, combine the bread, garlic, honey and egg yolk in a blender or food processor and process until smooth. Add the olive oil and yoghurt and process to combine. Stir in the lemon juice and season to taste.
Lightly dust the skin of the fish with flour and season with sea-salt.
Heat half the oil in a large frying pan over a high heat and cook the fillets skin side down for 3-4 minutes or until the skin is crisply golden. Turn the fillets over and cook for a further 2 minutes. Remove to a warm plate and wipe out the pan with paper towel.
Heat the remaining oil in the pan and fry the capers, then the shallots and finally the parsley, removing each with a slotted spoon and draining on paper towel.
Serve the crispy fillets on a bed of steamed mixed grains with the yoghurt sauce, fried aromatics, a garnish of tiny leaves and a drizzle of extra virgin olive oil.
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Approx 1 hour
Serves 4 people