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Ingredients
- 2 whole rainbow trout, skin on, each about 500g
- 1 cup dry white wine
- 1 small onion, sliced fine
- 2 stalks parsley, roughly chopped
- 7cm horseradish root, peeled and finely grated
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 cup chopped, large peppery rocket
- 1 can cooked chickpeas, drained
- Salt and pepper
Method
In a pot large enough to hold the trout comfortably, add the wine, onion, parsley and enough water to eventually cover the fish. Bring to the boil (without the fish at this stage) and simmer for 3 minutes. Place the fish in the simmering water and poach for 8 minutes, turn off and let the fish cool a little in the liquid.
For the dressingÂ
Make the dressing by mixing the horseradish, oil and vinegar together well.
Take the fish from the pot and peel back the skin. Remove the flesh and break into pieces. Mix rocket with chickpeas and spoon onto serving plates. Place the trout pieces on top.
Season with salt and pepper and dress with the horseradish.
