Family style dining is great for summer entertaining and here is a make-ahead dish that requires little more than a good glass of wine to become a complete meal.

Ingredients

  • 2 trout filets

Cure

  • 1 lime, juiced & zested
  • 1 lemon, juiced & zested
  • 1 orange, juiced & zested
  • 1 shallot, peeled & diced
  • ½ tsp sambal oelek (more if you dare!)
  • 1 tsp grated fresh ginger
  • 1 tbsp cilantro, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp mint, chopped
  • 1 cup extra virgin canola oil
  • 1 tsp salt

Begin by seasoning both sides of the trout filet with a pinch of salt and pepper. In a large, non-stick pan, on high heat, add a couple glugs of extra virgin canola oil and carefully add your filets skin side down first until it begins to brown, then flip to do the same on the flesh side – this should take a minute each side at most – you do not want to fully cook the trout, the cure will do that for you. Remove carefully and allow to cool.

In a large bowl, whisk all of the curing ingredients together. Carefully place your trout filets in a large sealable bag and pour the cure inside. Store in your fridge for around 4 hours. Remove and pat dry. Serve on top of your Marinated Blue Potato Salad, drizzled with Chili Lime Vinaigrette. Garnish with fresh greens.

Marinated Blue Potato Salad

  • 1lb blue potatoes
  • 1L duck fat
  • 1lb mussels – steam and remove shells
  • ¼ lb sea beans
  • 1 pint cherry tomatoes, halved
  • 1/8 cu taggiasche olives, chopped
  • pinch fresh thyme leaves
  • handful of chives, chopped
  • handful of parsley, chopped
  • salt
  • pepper

Place duck fat in a large pot on medium high heat. When the duck fat has liquefied, add whole blue potatoes and confit until tender on low – approximately 45 minutes. Remove from duck fat and allow to cool. Once cool, carefully slice into disks.

Blanch sea beans in boiling water for approximately 30 seconds and place in an icebath to cool immediately.

In a large bowl, combine all ingredients. Gently toss together with enough Chili Lime Vinaigrette to coat. Season with salt and pepper. If you find the vinaigrette is too spicy, use your favourite vinaigrette instead – I would suggest verjus vinaigrette.

Chili Lime Vinaigrette

  • 1 lime, juiced & zested
  • 1 tbsp Dijon
  • 1 tbsp sambal oelek
  • ½ cup white wine vinegar
  • 1 ½ cups canola oil
  • salt

Combine first four ingredients in a blender/food processor and blitz. Slowly add the canola oil to create the emulsion. Season with salt.