Ocean trout with celery, witlof and apple salad, and anchovy dressing

title="Ocean trout with celery, witlof and apple salad, and anchovy dressing"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Ocean-trout-with-celery-witlof-and-apple-salad-and-anchovy-dressing.jpg" srcset="https://img.taste.com.au/2ZZBnT3G/w720-h480-cfill-q80/taste/2016/11/ocean-trout-with-celery-witlof-and-apple-salad-and-anchovy-dressing-17498-1.jpeg 720w, https://img.taste.com.au/PBJb5IsG/w643-h428-cfill-q90/taste/2016/11/ocean-trout-with-celery-witlof-and-apple-salad-and-anchovy-dressing-17498-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Ocean trout with celery, witlof and apple salad, and anchovy dressing"
/>

• 0:15 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

This dish may sound and look impressive but you will be amazed how quick and easy it is to produce.

Featured in
Celery, Budget

Ingredients

• 4 x 200g ocean trout or salmon fillets


• 1/4 cup (60ml) olive oil


• 16 anchovy fillets, finely chopped


• 1 lemon, zested, juiced (1/4 cup)


• 2 tablespoons finely chopped chives


• 1 celery heart (see box, above), cut diagonally into 1.5cm-thick slices


• 2 witlof, halved lengthways


• 1 granny smith apple, quartered, cored, thinly sliced


• 1/2 teaspoon dried chilli flakes

Method

• 
  
  
  Step 1
  
  
  
  
  Brush ocean trout with 1 tablespoon oil and season to taste with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat a large, heavy-based frying pan over medium heat until very hot. Add ocean trout, skin-side down first, and cook for 2 minutes each side for medium-rare or until cooked to your liking.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place anchovies, lemon juice and remaining oil in a bowl and whisk to combine. Stir in chives. Place lemon rind, celery heart, witlof, apple and chilli flakes in a bowl and toss to combine. Divide salad and ocean trout among plates. Drizzle with dressing. Serve.
  
  
  

• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 2036 kj

  Energy




• 32g

  Fat Total




• 8g

  Saturated Fat




• 2g

  Fibre




• 44g

  Protein




• 130mg

  Cholesterol




• 1053.76mg

  Sodium




• 5g

  Carbs (sugar)




• 5g

  Carbs (total)

All nutrition values are per serve

Notes

Tip: Oily fish such as ocean trout, salmon and tuna are best undercooked to maintain their moistness.

• Author: Lisa Featherby


• Image credit: Scott Hawkins


• Publication: Notebook:

Source: taste.com.au