My Marinated Salmon Trout with Lime & Pink Peppercorns
One of the really popular dishes we served at our restaurant, Parks, in Constantia, now home to Giorgio Nava’s Carne, was this quick marinade trout. You could dress it in the kitchen and send it straight out to the table without the necessary marinating time. I put it on a Spode Willow Pattern plate as the Japanese like to serve raw fish on a plate like this, sliced so thin that you could see the pattern through the fish.
Recently Willow Creek, click here, has produced an Extra Virgin Olive Oil flavour with Persian Limes. It is the perfect olive oil to use for this dish.
What you’ll need…
500g fillet of salmon trout – skin removed
125ml sunflower oil
125ml Willow Creek Persian Lime Flavoured Extra Virgin Olive Oil
20g fresh ginger, finely chopped
2 tsp pink peppercorns – crushed
juice & zest of 2 limes
Oryx Desert Salt & freshly milled black pepper
What you’ll do…
With a very sharp knife slice the salmon trout very thinly at an angle into sheets and plate slightly overlapping. Cover with cling wrap and then flatten the fish by putting another plate on top of it.
Mix together all the dressing ingredients by shaking in a jar and pour over the fish five minutes before serving, spreading with the back of a spoon. Allow to marinate for about 30 minutes.
If you are not able to get limes, use lemon zest and verjuice.
Michael’s wine recommendation – CLICK HERE