Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Brush a little
Olive Oil (as needed)
all over the
Petuna Ocean Trout (1)
and season inside the cavity with a sprinkle of
Sea Salt Flakes (to taste)
and
Coarse Black Pepper (to taste)
.
3.
Stuff the fish with the
Fresh Mint (4 sprigs)
,
Fresh Dill (4 sprigs)
, and
Lemon Slices (2)
and lay it flat on a lined baking sheet.
4.
Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking.
5.
Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.
6.
Fill a small pot with water and set over high heat. Once boiling, lower the
Free Range Egg (6)
into the water and cook for 8 minutes.
7.
Once cooked, drain the pot and cover the eggs with cold water to prevent them from cooking any longer. Set the eggs aside to be peeled and halved when needed.
8.
In a large bowl, combine the
Baby Potatoes (1.5 lb)
with the
Fresh Mint (4 sprigs)
,
Fresh Dill (4 sprigs)
,
Fresh Chives (2 Tbsp)
,
Asparagus (1 cup)
,
Fennel Bulb (1)
,
Celery (3 sticks)
, and
Radishes (1 bunch)
.
9.
In a separate bowl, mix the
Greek Yogurt (2/3 cup)
,
Mayonnaise (2 Tbsp)
,
Lemon Juice (1/2)
, and Fresh Chives, and season the dressing with a pinch of
Sea Salt Flakes (to taste)
and a grind of
Coarse Black Pepper (to taste)
.
10.
Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide it across 6-8 plates.
11.
Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad. Enjoy!