Pan-fried Trout with Caper Berries & Cucumber Apple Slaw

Topped with micro herbs and caper berries, this pan-fried trout salad with apple slaw is a healthy, and easy lunch option.

INGREDIENTS

Olive oil, for cooking
2 rainbow trout fillets
15ml (1 tablespoon) lemon juice

For the Cucumber Apple Slaw:

2 Cripps Pink apples, cored and cut into matchsticks
2 fennel bulbs, thinly shaved
4 mini cucumbers or 1 Mediterranean cucumber, thinly sliced
3 scallions, thinly sliced
50g radishes, thinly sliced
50g (1/4 cup) caper berries, rinsed and drained
Micro herbs, to finish

For the Dressing:

125ml (1/2 cup) natural yoghurt
10ml (2 teaspoons) Dijon mustard
45ml (3 tablespoons) cold water
15ml (1 tablespoon) lemon juice
30ml (2 tablespoons) extra virgin olive oil
Zest of 1 lemon
Salt and freshly cracked black pepper

METHOD

Place all the salad ingredients, except the capers and herbs, in a mixing bowl for the slaw. Toss gently to combine.

To make the dressing, whisk together the yoghurt and mustard. Next, add the remaining ingredients and whisk to combine.

Drizzle the trout with olive oil and season lightly with salt and black pepper. Heat the Le Creuset 26cm Cast Iron Signature Square Skillet Grill until hot. Lay the trout in the grill, skin side down, and cook for about 3-4 minutes. Turn carefully and cook for a further 2 minutes. Drizzle with lemon juice, then remove from the heat. Set aside to rest for several minutes.

Remove the skin and flake the trout. Add the trout to the slaw. Pour the dressing over the slaw and toss gently to coat. Finish with micro herbs and caper berries.

Recipe and Image by Di Bibby.