Trout with broccolini, yuzu and ginger.
Cook time: 15 mins | Prep time: 10 mins | Serves: 2
Ingredients.
2 x 150g trout, fillets, boneless, wild caught
1 bunch broccolini, stalks sliced in half lengthways if thick
1/8 cup soy sauce, use gluten free if preferred
1/8 cup mirin wine
1 tablespoon yuzu
1/8 cup brown sugar
3cm ginger, grated with microplane
Garnish
sriracha mayonnaise
coriander leaves
fried shallots
nigella seeds
Method.
1. Preheat oven to 180°C fan (350°F). Line a baking tray with parchment paper.
2. Add ocean trout fillets onto the baking tray. Place broccolini in between the ocean trout fillets.
3. In a small bowl add soy, mirin, yuzu, brown sugar and ginger. Mix through and spoon over the trout and broccolini.
4. Bake for 15 minutes. Add a drizzle of sriracha mayonnaise, coriander leaves, fried shallots and a pinch of nigella seeds.
