Salmon trout with ginger garlic crust served with seasonal vegetables

Chef Hennie van der Merwe from Glen Carlou shares this delicious salmon trout recipe, which is also available on the restaurant’s menu. 

Ingredients

  • 250g  oak smoked salmon fillet (Vacuum Packed)
  • 1tbsp lemon & herb spice
  • 1tbsp chopped parsley
  • 1tbsp grated ginger
  • lime gratings of one lemon
  • 2 baby carrot
  • 2 baby corn
  • 3 baby potato
  • 4 fine beans
  • 4 cocktail tomatoes
  • 1 slice of lemon
  • rocket (handful)
  • 2tbls  balsamic vinegar
  • olive oil
  • lemon juice
  • salt for taste

Ingredients for tangy garlic sauce:

  • 100ml cream
  • 1tbsp mustard
  • 2tbsp lemon juice
  • 3tbsp mayonnaise
  • ¼   garlic (chopped)
  • salt for taste

Method:

Preheat oven to 200ºC
Trim the salmon by cutting the side ends, the top and the bottom.
Marinate with lemon & herb spice, parsley, ginger, garlic and lime gratings.
Use side pots and cook the carrots, corn, beans and potatoes.
Put pan on the stove add some olive oil, place fish in pan (skin side first).
Seal the fish off on both sides and splash on some lemon juice.
Put in oven and let it cook for 12min.
While fish is cooking take the cooked vegetables and warm up again, adding some salt for taste.
Put cocktail tomatoes in separate pan and add the balsamic vinegar, cook till soft.

Method for tangy garlic sauce:

Throw all the ingredients together and let it cook for 5 min. (Keep stirring)

Plating (optional):

Put all the vegetables in the centre of the plate, tomatoes as well and place the cooked fish on top.
Throw some garlic sauce over and around the fish for garnish.
Then place handful of rocket on the fish and a lemon slice on top.

The Restaurant at Glen Carlou is open Mondays – Sundays from 11am to 3pm.