Gin & Pepper Berry Glazed Side of Trout 

By MiNDFOOD

Gin & Pepper Berry Glazed Side of Trout
Brushed with a smokey gin and pepper berry glaze, this sticky and golden trout is perfect for entertaining guests. Serve with a pangrattato and radicchio salad and baby lemon balm.

Serves 8-10

 

Ingredients

1.8kg side of trout, skin on, pin boned

1 tbsp oil

Baby lemon balm

Pepper berry glaze

1 tsp juniper berries, lightly bruised

1 tbsp pepper berries, lightly bruised

1 tsp ground smoked paprika

2 cloves garlic, crushed

¼ cup sherry vinegar

¼ cup blood orange juice

½ cup gin

1 cup firmly packed brown sugar

Pangrattato & radicchio salad

1 cup coarsely chopped sourdough breadcrumbs

¼ cup roughly chopped walnuts

2 cloves garlic

¼ cup extra virgin olive oil

1 radicchio, leaves separated

½ cup blood orange juice

 

Method

  1. Preheat oven to 100°C (80°C fan forced). Place the trout, skin-side down on a large baking tray lined with baking paper and drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Set aside for 20-30 minutes to come to room temperature. Half fill a deep-sided roasting tray with water and place in the lowest rack in the oven. Place trout on a higher rack and cook for 1 hour or until the flesh is just tender.
  2. Meanwhile, to make the glaze, combine all ingredients in a medium saucepan. Bring to a simmer over medium heat, reduce the heat to low and cook for 30 minutes, or until reduced and sticky. Increase the oven to 200°C (180°C fan forced). Brush the trout with some of the glaze and cook or 15-20 mins, until sticky and golden. Remove from oven and set aside to cool to room temperature.
  3. To make the pangrattato, place the breadcrumbs, walnuts, garlic and oil on a tray and toss to combine. Place in the oven and cook for 10-15 minutes, or until golden and crisp. Set aside to cool. Place the radicchio in a bowl, sprinkle with half the pangrattato and drizzled with orange juice and extra oil.
  4. Serve the trout, with extra glaze, pangrattato and radicchio salad and baby lemon balm.

 

Smart Tips

  • Blood orange juice can be found in store with freshly squeezed juices and adds a depth of colour and flavour. Swap with regular orange juice if you can’t find it.
  • Cooking the trout at a low temperature with a tray of water will give you a perfectly cooked tender and moist piece of trout. The flesh will flake away easily.
  • Trout can be cooked the day before and served cold.

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