Name: Ocean trout with celery, witlof and apple salad, and anchovy dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 4 x 200g ocean trout or salmon fillets; 60ml olive oil; 16 anchovy fillets, finely chopped; 1 lemon, zested, juiced (1/4 cup); 40.00 ml finely chopped chives; 1 celery heart (see box, above), cut diagonally into 1.5cm-thick slices; 2 witlof, halved lengthways; 1 granny smith apple, quartered, cored, thinly sliced; 1/2 tsp dried chilli flakes

Ocean trout with celery, witlof and apple salad, and anchovy dressing

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Impressively quick and easy dish that will amaze you.

Ingredients:

4 x 200g ocean trout or salmon fillets
60ml olive oil
16 anchovy fillets, finely chopped
1 lemon, zested, juiced (1/4 cup)
40.00 ml finely chopped chives
1 celery heart (see box, above), cut diagonally into 1.5cm-thick slices
2 witlof, halved lengthways
1 granny smith apple, quartered, cored, thinly sliced
1/2 tsp dried chilli flakes

Instructions:

Coat ocean trout with a drizzle of oil and season generously with salt and pepper.
Preheat a large, heavy-bottomed frying pan over medium heat until it's very hot. Place the ocean trout in the pan skin-side down and cook for 2 minutes on each side for a medium-rare result, or until it reaches your desired level of doneness.
In a bowl, whisk together anchovies, lemon juice, and remaining oil until combined. Stir in chives. In another bowl, toss together lemon rind, celery heart, witlof, apple, and chili flakes. Divide salad and ocean trout among plates, then drizzle with the dressing before serving.

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