Ingredients
Homemade pesto
1 bunch each of parsley and basil, leaves picked
3 garlic cloves, peeled
4 anchovy fillets
1 tablespoon capers
2 tablespoons pine nuts, toasted
1 tablespoon grated parmesan
½ lemon, juiced
60ml extra virgin olive oil
Salt and pepper, to taste
Trout
4 x 200g ocean trout fillets, skinned and pin-boned
8 slices fresh orange
½ bulb fennel, trimmed, finely sliced
40g butter, cubed
80g homemade pesto
200ml fresh orange juice
Salt and pepper, to season
Sicilian salad
200g mixed baby green salad leaves
1 small red onion, finely sliced
80g pitted Sicilian green olives
2 medium ripe tomatoes, de-seeded, sliced
1 Lebanese cucumber, sliced
1 large orange, peeled, segmented
½ bulb fennel, trimmed, finely sliced
3 tablespoons flaked almonds, toasted
Dressing
80ml extra virgin olive oil
Pinch of salt
40ml Chardonnay vinegar
Method
1. Pesto: Blend all ingredients in a food processor until combined. Season to taste.
2. Trout: Pre-heat oven to 180°C. Cut four sheets of baking paper, about 30-40cm square each. In the middle of each sheet, place a row of oranges and fennel top with butter then ocean trout. Place pesto on top of trout. Fold sides over, and twist both ends, leave a small opening on top of trout. Pour 40ml of fresh orange juice over each piece of trout. Close the package. Place fish parcels on an oven tray and bake for 10-15 minutes.
3. Salad and dressing: Whisk the extra virgin olive oil, Chardonnay vinegar and salt in small bowl until well mixed. Place salad ingredients in a large bowl, lightly toss with the salad dressing.
4. To serve: Open the paper case to expose the trout, keeping the juices in. Enjoy alongside the fresh tangy Sicilian salad.
Wine Match: Chrismont La Zona Pinot Grigio 2021