Anise and chilli trout with orange and watercress salad

trout and orange saladHere’s the first dish we ever tried on the Cobb oven – and it was a hit with our taste-testers. We served it as a starter, but you could simply add new potatoes and a larger salad to make a main course of it.

 

This is so delicious that we’d actually suggest making the rub-marinade at home and taking it with you on your camping trip! The rest of the ingredients are easy to come by and the meal takes no time to prepare. As usual, the quantities here are for two – just multiply to feed a crowd.

  • Two trout fillets, skin removed – tilapia, salmon and sea bass all work well too
  • Two star anise, a teaspoon or so of chilli and half a teaspoon of salt, ground to a powder
  • Juice of two and a half oranges. Diced flesh of the remaining half
  • One more star anise
  • Agave syrup, maple syrup, brown sugar, whatever – just something sweet
  • Half a fresh red chilli
  • Watercress – or any other salad leaves, and finely sliced fennel is lovely too
  1. trout on the cobb ovenDust the fish on both sides with the ground spice mix.
  2. Boil the orange juice and a tablespoon or so of whatever sweet thing you’re using with the chilli, a pinch or two of salt and the remaining star anise until it gets a bit syrupy.
  3. Mix your salad and orange pieces with a drizzle of olive or walnut oil and a pinch of salt.
  4. Just before you’re ready to eat, dust your fish with a little flour and cook till golden on both sides, but still moist in the middle.
  5. Lay the salad on your plates, top with the fish and drizzle the orange syrup over the top.

You can read our review of the Cobb oven here. And we’ve reviewed the Lotus Grill here (wit recipes too!).

 

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One Comment

  1. Thanks to Ron from the VW California Club, who said some very kind things about our cooking!

    “I’ve just cooked this recipe for trout, star anise and orange. Served it with fried courgettes, steamed asparagus, and couscous. Absolutely delicious and dead easy to do.
    Less than £3 a head – would cost an absolute fortune in a restaurant, and that’s if you could find anything this good. Get out there and cook it, or try it at home first, so you can take your skill with you in your Cali.”

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