Seared Ocean Trout with Piperade Basquaise
Cook Time 1 hour and 15 minutes
300g ocean trout fillet, skin on, pin boned
2 lemon cheeks
100ml extra virgin olive oil
2 brown onions, julienned
4 garlic cloves, julienned
4 sprigs thyme
1 red capsicum
1 yellow capsicum
2 tomatoes, blanched and peeled
Salt and pepper to taste
Peel the capsicums with a vegetable peeler and then remove the flesh off the sides in 3-4 large pieces. Remove the white ribs from the inside of the capsicum fillet. Slice the fillets lengthwise into 3 mm strips.
Cut the tomatoes into quarters and then fillet the outside away from the seeds & inside. Slice the fillets into 3 mm slices.
Warm the olive oil in a wide bottomed saucepan on a low to medium heat. Add the onions, garlic & thyme and also a pinch of salt to help the onions soften. Cook for about 30 minutes, stirring frequently, until the onions and garlic are very soft but have no colour to them. Add the capsicums and continue to cook for another 20-30 minutes until they are very soft and then add the tomatoes and cook for about another 10 minutes. Season and remove the thyme stalks before serving. If planning to use the following day leave the thyme in until you plan to serve it.
Heat a medium sized non stick pan over a medium to high heat and season the fish well with salt and pepper and rub with a little olive oil. Place the fish skin side down and cook for 4-5 minutes and then put the pan in a 180°C oven for another 4-5 minutes or until the fish is about medium rare. Remove from oven and gently turn the fish over fish over with a spatula. The skin should be golden and crisp.
Spread the warm piperade on the middle of a large plate and then place the fish on top and sprinkle with a little flaked salt. Place the 2 lemon cheeks on the side and serve.