Pan-fried trout fillets are served with assorted fruit and topped with a delicious combination of balsamic, olive oil, lemon, capers, pine nuts and raisins.


  • 2 fillets of trout

  • extra virgin olive oil

  • salt and pepper

  • 1 baby radicchio

  • 1 witlof

  • small bunch of Italian flat leaf parsley

  • ¼ rock melon

  • 1 orange

  • 1 pear

  • Agro Dolce

  • 300ml of dressing (below)

  • 60g pine nuts

  • 60g raisins

  • 30g baby capers

  • Dressing

  • 1 lemon rind, chopped

  • 1 lemon, juiced

  • 1 red onion, diced

  • 30ml balsamic vinegar

  • 100ml extra virgin olive oil


  • 1.

    Heat the olive oil in a large frying pan on medium heat. Season the fillets with salt and pepper • Place into the pan and cook gently until both sides are golden

  • 2.

    Remove the fillets from the pan and place on a plate, cover with half the dressing and rest for 15 minutes

  • 3.

    Separate the leaves of salad and wash them to remove any dirt. Cut the rockmelon in shards the same size as the salad leaves. Skin the orange and cut out the segments without any pith. Cut the pear in wedges

  • 4.

    Scatter the salad leaves around the plate first, then the fruit. Pick the parsley leaves and scatter them next

  • 5.

    Spoon the remaining dressing over the salad.

  • 6.

    Break each fillet into 3 pieces and arrange on top

  • Agro Doice:

  • 1.

    Combine all the ingredients in a bowl


Courtesy of Patrizia Simone at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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