Whole roasted Franschhoek Salmon trout with seasonal green vegetables, pickled cucumber, confit artichokes, grilled lemon and sour fig preserve.
Serves 12 as a starter
1 whole trout (1.5kg) scaled and gutted
Lime infused olive oil
1 small bunch of fresh dill
Figs, baby fennel, trimmed and cut in half
4 lemons sliced
6 baby marrows washed and sliced length wise
6 confit artichokes (available from most deli's)
1 cup of pickled or dill cucumbers
2 bunches of tender stem broccoli, steamed
1 jar of sour fig preserve to serve (optional)
Preheat the oven to 220˚ C
Prepare a large roasting tray by lining it with silicone baking paper
Prepare your trout by placing it onto the roasting tray and scoring it both sides with a very sharp knife
Place the slices of one lemon in the gut of the trout with a bunch of fresh dill
Season well with Maldon salt and freshly ground black pepper
Drizzle with some lime olive oil
Place in the oven and bake for 15 minutes.
Turn the temperature down after 15 minutes to 160˚ C and bake for a further 30 minutes.
While your salmon is baking, prepare your green vegetables.
Panfry the baby fennel in some olive oil over a medium heat.
Season with salt and set aside. Drizzle the washed baby marrow slices with some olive oil and season with salt and grill over a medium heat. Grill the lemons also on a medium heat.
When there is 15 minutes left on your timer for the fish, place all your vegetables and lemon, except for the pickled or dill cucumbers onto the baking tray and bake for the last 15 minutes with the fish. Transfer to fish and the vegetables to a serving platter and garnish with the pickled or dill cucumbers and some fresh dill.
If you prefer, serve with a sour fig preserve.
Recommended wine: 2020 La Motte Pierneef Sauvignon Blanc