- 1 pack Premium Fresh Huon Ocean Trout Portions, skin off
- ¼ cup currants
- 2 Tbsp white vinegar
- 4 dutch carrots cut in half
- 1 pinch chilli flakes
- 2 Tbsp olive oil
- 1 pinch salt
In a bowl combine currants and vinegar and leave to soak after they've soaked for 10 minutes add the olive oil, chilli flakes and pinch of salt and stir.
Cut trout portions into 1cm thin slices and lightly coat with some plain flour.
Add carrots to a large frypan on high heat with a drizzle of olive oil. Add 30ml of water and toss carrots in the pan and keep on heat until the water has completely evaporated. Repeat 3 times then move the carrots over to the side of the pan and place the salmon pieces in the pan with a little more olive oil. Cook 2 minutes each side.
To serve plate the trout pieces and carrots and spoon over the currant dressing.