• Trout

  • 1 whole Trout scaled

  • 3 feijoas

  • 1 bunch Mint

  • 1 bunch Flat-leaf parsley

  • 3 ripe Limes

  • 100 g Pine Nuts

  • 1 tablespoon soft brown sugar

  • sea salt

  • cracked Black pepper

  • Olive Oil

  • 3 pieces flax

  • 3 Kaffir Lime leaves

  • Fresh wasabi mayo

  • 1 small jar fresh grated Wasabi Coopers brand, or 1 fresh root wasabi, grated

  • 4 Free Range Eggs

  • Dijon mustard

  • 5 Limes juiced

  • 600 ml grapeseed oil

  • 2 Cloves Garlic

  • Parsley

  • Mint


  • Trout:

  • 1.

    Fillet the trout removing the head, using boning tweezers pin bone the fillets (Remove the line of bones running down each fillet)

  • 2.

    Lay the sides skin down, season, pour a little olive oil on and squeeze over the limejuice.

  • 3.

    Place one side of trout on 3 3cm wide, 30cm long strips of flax with a lime leaf in the centre of each strip of flax

  • 4.

    Peel and thinly slice the feijoas into strips, place them on top of the trout that's on the flax.

  • 5.

    Rough chop the herbs and add.

  • 6.

    Sprinkle with roasted nuts.

  • 7.

    Place the other side on top.

  • 8.

    Pull the flax around the trout fillets (sandwich together) tightly tie.

  • 9.

    Slip another 3 lime leaves under the tied side of the trout.

  • 10.

    Season heavily with sea salt and olive oil.

  • 11.

    Fry in a med hot pan or bbq until crispy on the out side and moist in the middle (about 10 min). Always rest your meat for at least 5-10 min.

  • Fresh wasabi mayo:

  • 1.

    Place eggs, wasabi, mustard, 1/2 limejuice and garlic in a blender and blend until smooth. Add herbs and re-blend.

  • 2.

    Gentle pour in the oil.

  • 3.

    Season, check acidity and add more lime if needed.

  • 4.

    Serve on a large platter with a side of steamed green veg, wasabi mayo and fresh limes.

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