Mains

Flaked trout, blood orange and fennel salad

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.
Flaked trout, blood orange and fennel saladBen Dearnley
4
15M
6M
21M

Ingredients

Method

1.Preheat oven to 200°C. Place trout, skin-side up, on a lightly greased oven tray. Drizzle trout with 1 tbsp oil, season to taste, and roast until cooked to your liking (5-6 minutes for medium-rare).
2.Combine all remaining ingredients in a bowl, toss to coat and season to taste. Flake trout on top to serve.

Drink suggestion: Textural orange wine. Drink suggestion by Max Allen.

Notes

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