Date posted: 01/09/2020

Trout with purple artichoke, pomelo, fennel and wild garlic

  • Serves 4
  • Timing: 30 mins
Votes: 0 Average: 0


Purple artichokes 4
Pomace olive oil 2tbsp
Garlic salt Pinch
Rosemary Salt Pinch
Asparagus 2 bunches
Fennel 1 head
Wild garlic 2/3 leaves
Trout fillet 110-140g 4
Lemon 1
Beetroot and ricotta mix 2tbsp
Caviar 1 tin


  1. Prepare the artichokes and cook in boiling water for about 5-8 minutes until just tender, once cooked coat the artichokes in pomace oil and season with garlic & rosemary salt and allow to cool
  2. Roast the asparagus in the oven with a little oil and sea salt
  3. Shave the fennel and julienne the wild garlic and store in ice water until needed
  4. Pan fry the trout skin side down until golden, turn over and squeeze with lemon juice and cook for a couple of minutes, allow to rest to continue cooking slowly through its own heat so it remains nice and moist in the middle
  5. Reheat all the ingredients except the caviar and fennel, garlic mix
  6. Dress the plate with a small amount of the beetroot mix, artichokes, asparagus and trout, garnish with the drained fennel and garlic. Top with optional caviar, a small squeeze of lime, olive oil and a sprinkle of salt
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