Winter doesn’t mean you can’t eat fresh. Winter vegetables are perfect for a slaw salad. Served with Ocean Trout and a tangy hot lemon butter sauce, you will be wanting this recipe every winter’s night.

Prep Time

    •    Prep time: 18 minutes
    •    Cook time: 7 minutes
    •    Yield: Serves 6

Ingredients

    •    1 tbsp butter
    •    1 tbsp olive oil
    •    1 lemon zest and juice
    •    1 clove garlic, crushed
    •    1/8 red cabbage, shredded
    •    3 or 4 sprigs flat leaf parsley
    •    1/2 small fennel, finely shredded
    •    1 small carrot, peeled and shredded
    •    2 Huon Ocean Trout portions, skin off

For dressing:

    •    1 tbsp red wine vinegar
    •    2 tbsps extra virgin olive oil
    •    1 clove garlic, finely minced
    •    1 tbsp honey, depending on how sweet you like your slaw

Method

1. Mix the dressing ingredients in a small bowl season to taste.
   Toss the fennel, carrot, cabbage and parsley in a large bowl, add dressing toss again and set aside.
2. Heat a medium fry pan with 1 tbsp olive oil over medium-heat.
3. Season Ocean Trout and cook, for one minute each side.
4. Add garlic and lemon and butter, swirl and shake the pan to melt the butter and distribute around the Ocean Trout.
5. Turn and cook for another 5 minutes. Basting with the pan juices. Serve with slaw.

This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/pan-fried-ocean-trout-with-hot-lemon-butter-and-winter-slaw/