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Salmon Trout

Whole Roasted Franschhoek Salmon Trout

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This whole roast trout is a wonderful addition to a festive meal and can be either a showstopping starter or main course

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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For the Salmon Trout

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

For the Green Vegetables

olive oil
baby fennel, trimmed and cut in half
salt
6 baby marrows, washed and sliced length wise
3 lemons, cut in half
2 bunches tender stem broccoli, steamed

To Serve

6 confit artichokes (available at delis)
1 C pickled or dill cucumbers
fresh dill
1 jar of sour fig preserve

To Make the Salmon Trout

Preheat the oven to 220 °C. Prepare a large roasting tray by lining it with silicone baking paper.

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.

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.

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.

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.

To Make the Green Vegetables

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.

To Serve

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