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Fillet the trout removing the head, using boning tweezers pin bone the fillets (Remove the line of bones running down each fillet)
Lay the sides skin down, season, pour a little olive oil on and squeeze over the limejuice.
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
Peel and thinly slice the feijoas into strips, place them on top of the trout that's on the flax.
Rough chop the herbs and add.
Sprinkle with roasted nuts.
Place the other side on top.
Pull the flax around the trout fillets (sandwich together) tightly tie.
Slip another 3 lime leaves under the tied side of the trout.
Season heavily with sea salt and olive oil.
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:
Place eggs, wasabi, mustard, 1/2 limejuice and garlic in a blender and blend until smooth. Add herbs and re-blend.
Gentle pour in the oil.
Season, check acidity and add more lime if needed.
Serve on a large platter with a side of steamed green veg, wasabi mayo and fresh limes.
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