Neil Cunningham's Trout & Pepperonata

Neil Cunningham, Coombe Yarra Valley, Serves 2

Ingredients

3 cloves garlic
1 bulb fennel
2 red, 2 green, 2 yellow capsicum
2 red onion
Mount Zero Red Wine Vinegar
1/2 tsp smoked paprika
100g Mount Zero olive cheeks (try our Organic Pitted Kalamata)
2 tsp Mount Zero Lemon Pressed Extra Virgin Olive Oil
Mount Zero Pink Lake Salt w/ Sea Kelp
50g Mount Zero Beluga Black Lentils
300g trout fillet
10 basil leaves,chopped
1 tsp rosemary, finely chopped
Lemon zest

Method

Pepperonata
Chargrill capsicums, peel and cut into finger-sized batons. Dice red onion. Finely dice fennel. Finely chop garlic. 

Cook Beluga lentils in salted boiling water, set aside.

Sweat onion, garlic and fennel in a pan with Mount Zero olive oil until soft. Add capsicum and cooked beluga lentils. Mix all ingredients together and set aside.

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

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

Finish with more lemon oil. 

Print
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

Top