Thursday, January 12, 2012

Do you want sauce with that?


Some things in life are always better with sauce.

Whether it be tabasco, tomato, sweet chilli, HP, jam, honey, barbeque, salad dressing, gravy, mayonnaise or mustard, there is little a condiment can't improve on. Don't deny you've never had a devon and tomato sauce sandwich. Sure the concept may be revolting, but something about that fake meaty flavour with sweetly sour sauce is sheer genius.

This nutty tahini yoghurt sauce compliments the mild flavours of ocean trout nicely and if you like your salsa hot like I do, it is the perfect thing to cool down your tingling tastebuds with.  Or you can thin it out with some more olive oil and lemon juice and use it as a salad dressing. Or pour over some roasted vegies. Or just guzzle it straight from a bottle. Either way, its a very saucy little number that goes well with anything, really. 

Ocean Trout with Tahini Dressing
Adapted from Maeve O'Meara
Serves 2-4

Tahini dressing:
1 garlic clove, crushed and finely chopped
Sea salt
200g plain natural yoghurt
2 tablespoons tahini sauce
1 tablespoon of lemon juice

100g pine nuts or walnuts, lightly toasted in a hot pan for a few minutes until brown
Juice of 1/2 a lemon
1/2 a red onion, finely diced
1 cup coriander leaves roughly chopped
1/2 cup mint leaves, roughly chopped
1 teaspoon sumac
2 tablespoons extra virgin olive oil
1 red chili 

Ocean trout fillets (1 per person) 

Place each fillet on a large, individual sheet of alumium foil and season well with salt and pepper. Pull the corners of the foil up around the fish loosely to create a bag, but make sure it is well sealed so no air can escape. Place in a moderate to high oven for about 8-10 minutes.

Meanwhile to make the dressing combine the ingredients in a bowl and mix well (it may need thinning out with some water or olive oil if its too thick). Then onto the coriander salsa - again combine all elements in a bowl and mix well.

When fish is ready (cooked to your liking - I like it medium rare), place on a dish, cover the whole flesh side in the tahini sauce and sprinkle over a liberal amount of the coriander salsa. Serve with a salad and roast potatoes. Delish. 

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