TROUT ESCABECHE

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Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2

Ingredients:

2 portions Huon Ocean Trout skin off

1/4 cup currants

2 tablespoons white vinegar

4 dutch carrots cut in half

pinch chili flakes

2 tablespoons olive oil

pinch salt

Method

In a bowl combine currants and vinegar and leave to soak after they've soaked for 10 minutes add the olive oil, chilli flakes and pinch of salt and stir.

Cut trout portions into 1cm thin slices and lightly coat with some plain flour. 

Add carrots to a large frypan on high heat with a drizzle of olive oil. Add 30ml of water and toss carrots in the pan and keep on heat until the water has completely evaporated. Repeat 3 times then move the carrots over to the side of the pan and place the trout pieces in the pan with a little more olive oil. Cook 2 minutes each side. 

To serve plate the trout pieces and carrots and spoon over the currant dressing.