Neil Cunningham's Trout & Peperonata

Neil Cunningham, Coombe Yarra Valley, Serves 2


3 cloves garlic, finely chopped
1 bulb fennel, finely diced
2 red, 2 green and 2 yellow capsicum, cut into strips lengthways
2 red onion, diced
Mount Zero Red Wine Vinegar
1/2 tsp smoked paprika
100g Mount Zero Organic Pitted Kalamata Olives
2 tsp Mount Zero Lemon Pressed Extra Virgin Olive Oil
Mount Zero Pink Lake Salt
50g Mount Zero Beluga Black Lentils
300g trout fillet
10 basil leaves, roughly chopped
1 tsp rosemary, finely chopped
Lemon zest


Chargrill capsicum and cook Beluga lentils in salted boiling water, then set both aside.

Sweat onion, garlic and fennel in a pan with Mount Zero olive oil until soft. Add capsicum, olives and cooked beluga lentils and stir to incorporate, then add vinegar, paprika and season to taste.

Vac-pack trout fillet with lemon oil, zest of one lemon, pink lake salt and put in a water bath for 10 minutes at 50 degrees Celsius.

To finish
Choose your favourite plate. Put the peperonata mix on the plate put your trout on the top and garnish with basil leaves.

Finish with more lemon oil. 

Chef Neil Cunningham is a passionate advocate for Victorian produce. He doesn’t shout it from the rooftops - nor does he need to - as each day, as executive chef of Yarra Valley’s Coombe restaurant, his menu does the talking for him.

Recipe Ingredients from the Mount Zero Range