SEARED RAINBOW TROUT WITH A FOREST MUSHROOM SALAD AND CAPER – PROSECCO VINAIGRETTE
This is the kind of dish I turn to when I want something that feels special without being fussy. Golden, pan-seared rainbow trout alongside buttery mushrooms and crisp, bitter greens, all brought together with a bright caper and honey dressing that adds just the right amount of lift. It’s simple, comforting and full of flavour
SEARED RAINBOW TROUT WITH A FOREST MUSHROOM SALAD AND A CAPER – PROSECCO VINAIGRETTE
YIELD: SERVES 4 | TIME: 20 MINUTES
4 Forage And Feast Rainbow Trout Portions
180 g Forage And Feast Exotic Forest Mushrooms, trimmed
150 g Forage And Feast Mixed Shimeji Mushrooms, trimmed
100 ml Forage And Feast Extra Virgin Olive Oil, divided
30 g butter, divided
2 cloves garlic, minced
1 shallot, thinly sliced
5 g parsley, finely chopped
20 ml Dijon mustard
1 head radicchio, chopped
100 g baby spinach
30 ml Forage And Feast Prosecco Vinegar
30 ml capers, drained (reserve the brine)
15 ml caper brine
15 ml Forage And Feast Cape Fynbos & Wildflower Honey
Juice of ½ lemon
Salt and freshly ground black pepper
In a medium-sized pan placed over high heat, cook your mushrooms, garlic and shallots in 15ml olive oil and 15g butter until golden.
Season with salt and pepper and set aside.
Sear the trout, skin side down, in a large pan with 20ml olive oil over medium-high heat, cook for 2 minutes, turn the fish, cook for an additional 2 minutes.
Add the leftover butter to the pan in the last minute of cooking.
Season the trout generously with salt and pepper.
Squeeze fresh lemon juice over the dish.
To make the dressing,
In a bowl, whisk together the mustard, prosecco vinegar, capers, caper brine liquid, honey, parsley and emulsify into a dressing with the leftover olive oil.
Season with salt
Lightly dress your spinach and radicchio leaves and plate along with the seared trout and mushrooms.
Serve alongside a chilled glass of Forage And Feast Cap Classique Brut Sparkling Wine.
Enjoy!
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