Roasted ocean trout and warm beetroot salad recipe

Serves 6

• 6 portions ocean trout fillet, pin boned
• 6 tsp capers, rinsed
• 2 tbsp finely chopped parsley
• ¼ bunch dill, fronds picked
• Extra virgin olive oil
• Butter
• Lemon juice
• Salt

Beetroots

• 1kg golden beetroots
• 1kg red beetroots
• 20ml honey
• 20ml extra virgin olive oil, eg Taralinga Estate
• 1 bunch thyme
• 1 garlic head, halved crosswise

Beetroots:

1 - Peel beetroots, chop into pieces, and place different colours into seperate sous-vide bags.

2 - Add in honey, extra virgin olive oil, thyme and garlic.

3 - Cook at 85°C for 8 hours.

Trout:

4 - Preheat the oven to 140°C.

5 - Place trout portions skin-side up on a preheated, lightly oiled oven tray.

6 - Drizzle with olive oil and lemon juice, season with salt.

7 - Roast for around 15 minutes until medium-rare, or to your liking.

Capers:

8 - In a small frypan over medium heat, melt 2 tbsp olive oil and an equal amount of butter.

9 - Pat the capers dry with paper towel. When the butter stops frothing, add the capers and parsley, fry for a few minutes until crunchy.

10 - Season lightly with salt, spoon over the trout when ready to serve.