Paddock To Plate

Try this delicious BBQ Trout recipe courtesy of Matt Moran from Paddock To Plate.


  • 2 whole rainbow trout

  • Olive oil, for drizzling

  • Handful of chickweed, washed

  • Seeds from 1 pomegranate

  • 100 g goats curd

  • Sauteed mushrooms

  • 200 g assorted wild mushrooms

  • Olive oil

  • 1 clove garlic, thinly sliced

  • 4 fresh garlic tops, thinly sliced (use long green shallots if garlic tops unavailable)

  • 75 g butter, diced

  • Salt and Pepper

  • Chive vinaigrette

  • 3 tablespoons grapeseed oil

  • 1 tablespoon honey

  • 1 tablespoon Chardonnay vinegar

  • ½ bunch chives, finely chopped

  • 1 teaspoon Dijon mustard

  • Salt


  • 1.

    Drizzle a little oil over both sides of each trout. Heat a large fry pan over medium-high heat, add the trout and cook for 2 minutes on each side. Remove from pan, wrap in foil and leave to rest.

  • 2.

    To make the sautéed mushrooms, slice mushrooms evenly and leave the small ones whole. Add a little oil to a fry pan over medium-high heat, add mushrooms and season to taste. Add butter and cook until it foams, then add the garlic and garlic tops, sauté for around 2 minutes, until mushrooms are tender.

  • 3.

    To make the chive vinaigrette, whisk the ingredients in a bowl to combine thoroughly and season to taste with salt.

  • 4.

    To Serve:

  • 5.

    Place the chickweed onto plates and scatter with the pomegranate seeds. Spoon sauteéd mushrooms over the top, dollop with goats curd, then place the trout on top. Spoon chive vinaigrette over the top and serve.

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