Fast Recipes

Ocean trout escalopes with walnut-pomegranate salsa

Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.
Ocean trout escalopes with walnut-pomegranate salsaBen Dearnley

We cook these escalopes on only one side and let the heat just set the proteins, which gives them a silky texture. You could also do this under a hot grill. Add bread and a green salad for more of a meal.


Walnut-pomegranate salsa


1.For walnut-pomegranate salsa, preheat oven to 180°C and roast walnuts on an oven tray until golden (6-7 minutes). Cool, then finely chop walnuts and transfer to a bowl. Add lime juice, pomegranate and herbs, toss to combine, then toss with oil and season to taste.
2.Heat olive oil in a large frying pan over high heat, add butter, season trout, add to pan and cook on one side until flesh is pink (1½-2 minutes). Transfer to plates and serve topped with salsa.

Drink Suggestion: Full-flavoured pale, dry rosé. Drink suggestion by Max Allen.


Related stories