*Feel free to swap the trout with salmon, just keep in mind that salmon fillets are often a bit thicker then trout and may require a bit more cooking time.
** using a mandoline will give you paper-thin slices, but if you don’t have one, don’t let it stop you making this dish, just slice as thinly as possible using a knife.
- 1 fillet of trout, skin on, scales removed
- Salt and pepper
- 1 tablespoon olive oil
For Salad:
- 100g (1 cup) whole almonds
- 2 cups rocket (arugula)
- 1 small (or half a large) fennel, sliced thin
- 1 English cucumber, sliced thin
- 2 oranges, peel and pith removed, segmented, reserve the juicy pith of the oranges
- Salt and pepper
- 1 tablespoon olive oil
Preheat the oven to 160℃ (325℉). Place the trout skin side down on a roasting tin, season with salt and pepper, drizzle olive oil and roast until opaque in the center 15-20 minutes depending on the thickness of the fillet.
You can prepare the fish a day ahead of serving, place in an airtight container and refrigerate, bring back to room temperature before assembling.
Toast the almonds by spreading them on a cookie sheet and placing them in a 160℃ (325℉) oven for approximately 10 minutes until fragrant. Let them cool and chop coarsely.
You can prepare the almonds a couple of days ahead of time, place in an airtight container and store at room temperature.
To assemble; Place the cooked trout on the serving dish, top with rocket, fennel, cucumber and orange segments on top of the fish in an even layer, squeeze the juice out of the orange piths on top of the salad, season with salt and pepper and drizzle with olive oi, sprinkle with toasted almonds and serve.
