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.

By Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.


  • 1 tbsp olive oil
  • 20 gm butter
  • 800 gm piece of skinless ocean trout, thinly sliced diagonally into 8 escalopes
Walnut-pomegranate salsa
  • 100 gm (1 cup) walnuts
  • Juice of 2 limes
  • Arils from ½ pomegranate
  • ¼ cup coarsely chopped mint
  • ¼ cup coarsely chopped coriander
  • 2 tbsp mild-flavoured extra-virgin olive oil


  • 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.

  • undefined: Lisa Featherby