Quick meals
Ocean trout
with watermelon,
jalapeño and lime
SERVES 4Lime, honey and a good pinch
of salt give the watermelon
here a sweet, sour and
salty flavour, making this a
refreshing summer salad to
serve with just-warm roast
trout. The fish is also great
cooked ahead, chilled and
flaked over the salad.100 gm daikon, cut into batons
4 small (150gm each) ocean
trout fillets, halved
½ tsp each dry-roasted
coriander seeds and fennel
seeds (see cook’s notes
p152), finely ground with
a mortar and pestle
2 tbsp olive oil, plus extra
to serve
800 gm seedless watermelon,
cut into small wedges,
about 2cm-thick
Seeds from ½ pomegranate
½ small white onion,
thinly sliced½ cup (loosely packed)
coriander
½ cup (loosely packed) mint
Purple basil, radish cress
and edible flowers
(optional), to garnish
JALAPEÑO-LIME DRESSING
200 ml lime juice (from about
4-5 juicy limes), or to taste
80 gm mild blossom honey,
or to taste
1-2 jalapeños, thinly sliced,
or to tasteOcean troutBowl from
Batch Ceramics.Couscous
Bowl from Little White Dish.
MusselsPan from Chef and
The Cook. All other props
stylist’s own. Stockists p152.
1 Preheat oven to 200°C. Place
daikon in 400ml iced water in
a bowl with 1 tsp salt and stand
until needed; the salted water
will balance the bitterness and
keep the daikon crisp.
2 Season trout with ground
spices and sea salt flakes. Heat
oil in a large non-stick ovenproof
frying pan over high heat, add
trout, flesh-side down, and fry for
1 minute. Transfer pan to oven
and roast until cooked to your
liking (3 minutes for medium).
Transfer fish to a plate to cool
and remove and discard skin.
3 For dressing, whisk lime
juice and honey in a bowl to
combine, season to taste and
add jalapeño.
4 Drain daikon and toss gently
with watermelon, pomegranate,
onion and herbs. Servewith
trout, drizzled withjalapeño-
lime dressing and scattered
with basil, cress and flowers.➤GOURMET TRAVELLER 59