An easy, delicious, healthy and speedy summer recipe. How we gonna call it?! Well…. Omi. Why?! Well because this is my name.
Originating in the high altitudes of the northern Rocky Mountains of the United States the Golden Trout has been called the “fish from heaven” by the Americans.The flavor is best described as sweet to nutty and once you have it you will look forward to it again!
When you are creating a recipe always remember that flavors should complement each other. For the nutty side of the fish I use chestnut mushrooms and pesto, for the sweet part I use baby spinach.
Slice the mushrooms and the garlic garlic for the base and stir fry them to make the base.
Pan fry the fish on both sides until golden brown.
Assemble into a delicios heaven
1 Golden Trout, deboned and filleted with the skin on
3 g chilli powder
3 g turmeric powder
20 ml lemon juice
Salt to taste
200 g baby spinach
80 g sliced chestnut mushrooms
10 ml oil
3 g cumin
2 cloves chopped garlic
Salt to taste
1. Apply chilli powder, turmeric, salt and lime juice to the fish and leave for 20 minutes to marinade.
2. Heat the oil and pan fry the marinated Trout on both sides. Cook until golden brown.
3. Now make the base. Heat the oil, add the cumin, chopped garlic and sauté. Add in the sliced mushrooms and the shredded spinach. Stir fry till cooked and add salt to taste.
4. To serve, assemble the spinach and mushroom base in the centre of the plate, place the Trout on top skin side up.