Trout and blood orange salad with almond sauce
This dish has a great sauce – tangy and hot with fresh garlic, it’s just delicious with trout and blood orange, but it also goes beautifully with roast chicken.
- 50 grams white sourdough bread
- ¾ cup blanched almonds
- 2 garlic cloves
- Pinch of sea salt
- Zest and juice of 1 lemon
- ¼ cup olive oil
- 2 tablespoons olive oil
- 3 fresh trout fillets, skinned and pin-boned
- Pinch of sea salt
- 1 cup watercress
- 2 blood oranges, peeled and segmented, pith removed
- ¼ cup flaked almonds, toasted
- Extra-virgin olive oil, to drizzle
- Lemon wedges, to serve
For the sauce:
- Start by removing the crusts and soaking the bread in a little water for 5 minutes.
- Place the almonds, garlic and a little sea salt in a food processor and blitz to combine. Remove the bread from its soaking water, squeeze it out, and add the bread to the almond mixture with the lemon zest and juice, and olive oil (add a teaspoon of water to thin sauce if you like). Blitz to combine again, then season and set aside.
For the salad:
- Heat the olive oil in a pan on medium-high. Once it’s nice and hot, flash fry the fillets for a minute on each side, adding a sprinkling of sea salt as you go, then remove the trout from the heat.
- Arrange the watercress on a nice, flat platter or divide it across your serving plates. Flake the fish gently onto the watercress, then add the blood orange and scatter with the toasted almonds.
- Drizzle with extra-virgin olive oil, and serve with the lemon wedges and almond sauce on the side.
You could make this dish even easier by swapping fresh trout with hot smoked fillets (readily available at most supermarkets).
Recipe and image from Local is Lovely by Sophie Hansen, published by Hachette Australia, $35rrp.
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