Cold trout with crispy chard and lemon mayonnaise

07 October 2015 - 02:03 By Sunday Times Food Weekly

Cold trout with crispy chard and lemon mayonnaise IngredientsWork on 125g trout per personWater, as neededSalt and pepperSliced orange rind - 1 orange between4 servings of fishCrispy chard2 large leaves of Swiss chard (spinach) per person, washed and driedOlive oil, for drizzlingSalt and pepper, to tasteMayonnaise1 extra-large egg15ml (1 tbsp) mustard powderZest and juice of 1 large lemon15ml (1 tbsp) sugar10ml (2 tsp) salt350ml sunflower/canola oil (mixed)100ml olive oilMethodPreheat the oven to 180°C. Place the trout in a baking dish and pour over enough water to almost cover. Season, scatter with orange rind, cover with foil and bake for 15-20 minutes. Remove and allow to cool slightly before placing in a container. Pour over some of the pan juices and refrigerate.Spread the chard leaves on a baking tray, drizzle with olive oil, season and bake at 180°C for 15-20 minutes until just crispy. Remove and set aside.For the mayonnaise, place the egg in a food processor and beat with the mustard, lemon zest and juice, sugar and salt. With the machine running, slowly pour in the sunflower/canola oil then the olive oil, beating until you have a thick mayonnaise.Serve the chilled trout on a bed of crispy chard with a dollop of lemon mayonnaise and a wedge of lemon on the side. All these elements can be prepared the day before...

There’s never been a more important time to support independent media.

From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.

For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.

Already subscribed? Sign in below.



Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.