Lose It! — November 01, 2017

FOOD EDITOR: JUSTINE KIGGEN. PHOTOGRAPHS: LIZA VAN DEVENTER

OIL’S WELL!

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Versatile and delicious,

Westfalia Plain Avocado

Oil is perfect for cooking

and complements any

meal. It adds just the

right amount of subtle

flavour and flourish to

complete the dish.

PAN-FRIED TROUT WITH

PECAN HERB PESTO

SERVES 2

FOR THE PESTO

• 10g flatleaf parsley, roughly
  chopped


• 10g fresh coriander, roughly
  chopped


• 30g pecan nuts, toasted and
  roughly chopped


• 1 small clove garlic, minced


• 30g Parmesan cheese, grated


• ½ cup Westfalia Plain Avocado Oil

FOR THE FISH

• 2 tbsp Westfalia Plain Avocado
  Oil


• Himalayan salt and black pepper


• 1 x 300g trout fillet, deboned
  and skin on


• To serve: roasted vine tomatoes
  and asparagus as well as lemon
  wedges


• To garnish: micro herbs and
  pickled red onion

1. For the pesto: Blitz the herbs and
   pecans in a food processor, then add
   the garlic and Parmesan and blitz
   again. With the motor running slowly,
   add ½ cup Westfalia Plain Avocado
   Oil in a steady stream and blitz until
   the mixture has emulsified. Season.


2. Heat the Westfalia Plain Avocado
   Oil in a pan. Season the trout and
   add to pan, skin side down. Cook
   for 2-3 minutes, then turn over using
   a spatula and cook for another 2-3
   minutes or until golden brown and
   cooked.


3. To serve: Drizzle some pesto over
   the trout and serve with the roasted
   vine tomatoes, asparagus and lemon
   wedges. Garnish with micro herbs
   and pickled red onion.

Tip Any remaining pesto can be served

drizzled over the roasted veggies.