They say the way to a lover’s heart is through their stomach, so today we are pleased to share a fabulous menu idea to impress your other half from Amy McEntee of Eat, Raise, Love…
Looking for something a bit ‘spesh’ to cook for Valentines Day? February 14th is a busy Saturday for us with two young girls, so I’ve put together a menu which will look and taste great, but be quick and easy to prepare.
This trout would also be perfect for your good Friday menu. Avoid the meat and enjoy some fish this Easter.
Entree – “Hubby’s Favourite” Dumplings and soy dipping sauce
Check in the frozen section of supermarkets and large green grocers. Quick cook gyoza style dumplings are so easy. If there are a couple of methods, choose the frypan with a little oil, and water. Taste great in just one step, and done in under 3 minutes.
Main – Trout with Kale-slaw and wasabi mayo (see recipe below)
Dessert – Chocolate ice cream topped with with berries and shaved coconut
I love the Aldi shaved coconut, it is around $2.50 for a small bag.
Anyone who can cook a piece of salmon should try cooking Ocean Trout. Trout has a slightly milder flavor than salmon, and as it’s not as common on family menus, it sounds a bit fancier. You can find Trout fillets with the skin on and boned at local fish shops. Choose a rectangular fillet rather than the triangle tail-piece as it cooks the same as the rectangular salmon fillets.
My hubby is not a kale-man, however he loves coleslaw and a kick of anything spicy. The kale-slaw + wasabi mayo combination is a huge hit, and partners beautifully with Trout.
Trout with kale-slaw and wasabi mayo
Time 10 minutes
2 x 150-200g rectangular pieces of Ocean Trout, skin on, boned by fish monger
1 lime, cut into wedges to serve
1/2 tsp olive oil
1 cup kale leaves, stems removed (Can be substituted for wombok / Chinese cabbage)
1 cup baby spinach
2 spring onions
handful coriander, leaves only
1 Tbsp sesame oil
1 tsp apple cider vinegar (or white wine vinegar/rice wine vinegar)
1/2 tsp soy sauce (tamari for Gluten Free)
1 heaped Tbsp Kewpie mayonnaise (Japanese mayo, available in supermarkets)
juice of 3/4 lime
1 /2 – 1 tsp wasabi (or 1 pouch from a sushi takeaway place)
1. Heat a medium fry pan to hot, add the trout, skin up. Salt the skin while the flesh is cooking. Cover loosely with baking paper or foil to stop splatters. Cook for 2 mins. Turn to skin side down, making sure the natural oils coat the skin to make sure it doesn’t stick. Cook a further 2-3 mins. (I like to set a timer if the kids are still up or I am likely to get distracted). Remove from the heat onto a plate to rest, covered with foil for 2 minutes.
2. Meanwhile place the kale leaves, baby spinach, coriander in a pile. Roll into a cigar shape and finely slice, carefully tucking away the fingers holding the salad. Add to a large salad bowl.
3. Grate or finely dice the radish and peeled carrot. Finely slice the spring onion. Add to the salad.
4. In a small bowl, combine the oil, vinegar and soy. Gently toss through the salad.
5. In a separate small bowl, combine the ingredients for the wasabi mayo with a little whisk or fork.
6. Portion the salad onto plates with the cooked trout, a little wasabi mayo and a wedge of lime.
About the author: Amy McEntee is the author of Sydney based food blog, Eat Raise Love. Amy is a culinary explorer with a passion for food styling and photography. A lover of all things food (& wine!), Amy is a mum of two girls and has a fuss-pot husband. Amy is often found cooking for playdates and gifting meals. Amy cooks from the heart, and shares her easy, healthy recipes at website, Facebook page, Instagram and Pinterest.