Cooking With La Motte Whole Roasted Franschhoek Trout
We don’t really need to tell you that Christmas is around the corner, do we? We didn’t think so. It’s that wonderful time of year where everyone gears up for a little rest, family time and of course, good food and wine. Pierneef à La Motte is no stranger to good food, thanks to the incredible Michelle Theron. With a very busy season ahead of her, she truly knows how to craft the perfect Christmas menu.
This whole roast trout is a wonderful addition to a festive meal and can be either a showstopping starter or main course. It’s stuffed with all sorts of wonderful flavours and is served alongside some fresh green veggies, pickled cucumber, easy confit artichokes and a zesty sour fig preserve. Proof that not all of Christmas meals have to be heart-stoppingly rich! If you think this trout is a little too advance, trust us, it’s not as you can order your trout scaled and gutted from your fishmonger.
Serves: 12 as a starter
Preparation time: 30 minutes
Cooking time: 1 hour
1 Franschhoek salmon trout (1.5 kg) whole but scaled and gutted
1 lemon, sliced
1 small bunch fresh dill
Maldon salt and freshly ground black pepper
lime infused olive oil
baby fennel, trimmed and cut in half
6 baby marrows, washed and sliced length wise
3 lemons, cut in half
2 bunches tender stem broccoli, steamed
6 confit artichokes (available at delis)
1 C pickled or dill cucumbers
1 jar of sour fig preserve
Preheat the oven to 220 °C.
Prepare a large roasting tray by lining it with silicone baking paper.
Prepare the trout by placing it onto the roasting tray and scoring it on both sides with a very sharp knife. Place the sliced lemon in the gut of the trout with a bunch of fresh dill. Season well with salt and freshly ground black pepper. Drizzle with olive oil.
Place in the oven and bake for 15 minutes.
Turn the temperature down after 15 minutes to 160˚ C and bake for a further 30 minutes.
While the salmon is baking, prepare the green vegetables.
Panfry the baby fennel in some olive oil over a medium heat. Season with salt and set aside.
Drizzle the washed baby marrow slices with some olive oil, season with salt and grill over a medium heat.
Grill the lemons over a medium heat.
When there is 15 minutes left on your timer for the fish, place all of the vegetables and the lemon onto the baking tray and bake for the last 15 minutes with the fish.
Transfer the fish and the vegetables to a serving platter and garnish with the artichokes, the pickled or dill cucumbers and fresh dill. Serve with the sour fig preserve on the side.
Recommended wine: 2015 La Motte Pierneef Sauvignon Blanc
You’ve nailed the recipe, now nail the La Motte style too. Pick up some beautiful gifts at the La Motte Farm Shop, perfect for loved ones or even yourself!
01: Large Mud Platter
Give your trout a plate it deserves. This striking platter will be right at home in the centre of your festive table and will make that trout shine! R354
02: Pierneef Sauvignon Blanc 2015
Don’t go and mess up all your hard work at the last hurdle by serving the wrong wine. Pierneef Sauvignon Blanc 2015 is full of fresh citrus flavours, as well as some notes of green apple that echo the zesty ingredients in the trout. R110 Order yours online HERE
03: Large Glass Dish
This dish would be a gorgeous gift to whoever’s hosting you this festive season, or you can pick it up for your own table to ensure that you have something chic to serve your sour fig preserve in. R145
04: Mini Salt and Pepper Pots
Even the most perfectly prepared food can need a little extra touch of salt and pepper, so serve yours in these sweet wooden pots. R145 each.
Read more about Chef Michelle Theron HERE.