Chargrilled ocean trout with ginger & crispy leeks

Chargrilled ocean trout with ginger & crispy leeks

Truite de mer grillée au gingembre et poireaux croustillants

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

For me, texture is one of the most important elements in making a dish really sing, and this recipe has it all: quinoa, crisp trout skin, slivers of ginger and crunchy fried leeks.

Ingredients

Quantity Ingredient
400g ocean trout fillet, cut into four equal-sized pieces
370g cooked red quinoa, (cooked according to the packet instructions)
1 red bird’s eye chilli, sliced

Crispy leeks

Quantity Ingredient
2 leeks, white and pale green parts only
500ml vegetable oil

Marinade

Quantity Ingredient
40g knob of fresh ginger, peeled and thinly sliced
2 tablespoons fish sauce
1 tablespoon palm sugar syrup, (see glossary)
1 teaspoon ground coriander
1 teaspoon freshly cracked black pepper
2 garlic cloves, diced

Method

  1. In a mixing bowl, combine the marinade ingredients, stirring well. Add the trout fillets, coating them well. Allow to marinate in the fridge for at least 20 minutes.
  2. Meanwhile, prepare the crispy leeks. Cut the leeks into 5 cm lengths, then halve them lengthways. Slice each half along its length into very thin strips. Rinse well in cold water, removing all the grit, using your fingers to separate the pieces. Drain on a clean tea towel, then dry thoroughly.
  3. Pour the vegetable oil into a saucepan. Heat over medium heat to 170˚C, or until a cube of bread dropped into the oil browns in 20 seconds. Add the leek strips and fry for 10–15 seconds, or until crisp and golden. Remove to paper towel and leave to dry and cool completely.
  4. Heat a chargrill pan to medium–high. Drain the trout, reserving the marinade in a small saucepan, then grill the trout pieces for 4 minutes on each side. Meanwhile, simmer the marinade for 2–3 minutes, or until thickened.
  5. Make a bed of quinoa on four serving plates, then arrange the trout on top. Spoon the reduced marinade over, garnish with the crispy leeks and chilli slices and serve.
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