Trout with apple aioli and toasts

Tasteful Trout with apple aioli and toasts Recipe

Serve this rustic, homestyle dish as part of a picnic by the river.
Trout with apple aioli and toasts
Prep Time : 0:35 | Cook Time : 0:40 | Total Time : 1:15 | Serving : 6 person.


  • 2 x 400g rainbow trout, cleaned

  • 1 lemon, thinly sliced

  • 1 teaspoon black peppercorns

  • 1/4 bunch flat-leaf parsley, leaves picked

  • 1 cup (250ml) dry white wine

  • 1/3 cup (40g) walnuts, roasted, chopped

  • Wilted greens (such as chicory, spinach or silverbeet), to serve (optional)

  • 18 slices rustic-style bread, (such as sourdough and ciabatta), toasted

Apple aioli

  • 1/2 Granny Smith apple, peeled, coarsely grated

  • 1/2 small garlic clove, crushed

  • 1/2 cup (150g) good-quality mayonnaise

  • Juice of 1/2 lemon


  • Step 1

    Preheat the oven to 190°C. Place the trout in a small baking dish, fill cavities with half the lemon slices, then place remaining slices on top. Scatter with peppercorns and parsley, then pour over wine and 1 cup (250ml) water. Cover dish with foil and bake for 40 minutes or until just cooked. Cool, then flake the flesh, discarding skin and bones.

  • Step 2

    For aioli, mix all ingredients in a bowl. Add fish and mash with a fork to combine.

  • Step 3

    Place the trout mixture, nuts and greens (if using) in separate bowls, then serve with toasts.

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