Name: Pan-fried ocean trout with cucumber, mint and feta salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 4 slice prosciutto; 4 ocean trout fillets, skin removed, pin-boned; vegetable oil, for frying; 1 telegraph cucmber, peeled, deseeded, sliced; 200 gram feta cheese, crumbled; 4 small kipfler potatoes, peeled, boiled, sliced; 1 cup mint leaves, torn; 1/4 teaspoon smoked paprika; 80 millilitre extra virgin olive oil; 50 millilitre white wine vinegar

Pan-fried ocean trout with cucumber, mint and feta salad

Pan-fried ocean trout with cucumber, mint and fetta salad

Serves 6

Prep

20M

Cook

15M

Total

35M

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Ingredients

4 slice prosciutto

4 ocean trout fillets, skin removed, pin-boned

vegetable oil, for frying

1 telegraph cucmber, peeled, deseeded, sliced

200 gram feta cheese, crumbled

4 small kipfler potatoes, peeled, boiled, sliced

1 cup mint leaves, torn

1/4 teaspoon smoked paprika

80 millilitre extra virgin olive oil

50 millilitre white wine vinegar

Method

Pan-fried ocean trout with cucumber, mint and fetta salad

1.Wrap a slice of prosciutto around each trout fillet.

2.Heat a little vegetable oil in a large non-stick frying pan over medium heat.

3.Pan-fry trout about 3 minutes each side, until prosciutto is crisp but trout is still pink in the middle.

4.Place all remaining ingredients in a bowl; toss until combined. Serve immediately.

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Ingredients

Method

Pan-fried ocean trout with cucumber, mint and fetta salad

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